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.
This post first appeared on Windowthroughtime | A Wry View Of Life For The World-weary, please read the originial post: here