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Dear Britain, you are cutting your roast potatoes all wrong...
The 'edge cut' (pictured right) is tastier, crunchier and looks better than the traditional cut which has long been touted by chefs such as Heston Blumenthal, Students from the Edge Hotel School at the University of Essex found.
In October chef Heston Blumenthal revealed his top tips for achieving roasties that are crispy on the outside, fluffy on the inside, every time.
However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.
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.”
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