However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.
Students from Edge Hotel School at the University of Essex make the case that chef Heston Blumenthal has been cutting his potatoes all wrong.
Cutting the spud diagonally increases its surface area by 65 per cent.
They tested their theory using 100 portions of roast potatoes prepared using the normal method and another 100 using the new 'edge cut' technique.
They then taste tested their product on the general public as well as chefs in the hotel.
Test result of the comparison of 100 portions of roast potatoes prepared using the normal method and another 100 using the new 'edge cut' technique.
Heston Blumenthal shows you his technique to achieve the perfect roast potatoes - crisp on the outside and beautifully fluffy on the inside (Courtesy: Waitrose TV)
“An added bonus was that the new technique allowed you to be creative with presentation.”
“We would also like to challenge every school in the country to find a better cut for the potato and mathematically prove it raises the surface area while keeping the portions at the same volume.”