Patatas bravas (fried potatoes) is a great seller but it ruins the oil fast, costing us money. What my dad says.
Basically the nightmare begins when oil in the deep fryer starts to bubble violently and the oil will potentially foam over the deep fryer. From what I understand its just the water content of the potato steaming underneath the oil and thus creating the foaming oil.
We we normally do is cut the potato wedges; boil them; and then fry
Then my dad tried oven baking them with oil and salt instead of boiling the wedges; and then frying... this didn't work >_<
What are we doing wrong and what should we be doing?