One of my tasks in the kitchen is to peel the spuds and Prepare them for roasting. I cut each Potato into half and then half again. They are then popped in the oven and eventually they become crispy.

But according to some hospitality students from the University of Essex’s Edge Hotel School I’m doing it all wrong. In conjunction with the mathematics department at Samuel Whitbread school, they set about finding the formula for the perfect Roast Potato, I read this week.

It’s all about maximising the potato’s surface area. Their research found that the optimal way to prepare the spud was to cut it lengthwise and then cut each half at an angle, creating a point of approximately 30 degrees. This increases the surface area exposed to the oven by 65%, resulting in a crispier and more delicious roast potato.

I’m happy to pass this on. I will be interested to see what difference it makes.