Science behind the perfect roast potato: Slice the spud at 30-degree angles to increase its surface area and make it extra crispy, say researchers
- Cutting the spud diagonally increases surface area by 65%, researchers said
- Researchers found the 'edge cut' was tastier, crunchier and looked better
- The traditional cut has long been touted by chefs such as Heston Blumenthal
16 January 2018, MailOnline
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