Dear Britain, you are cutting your roast potatoes all wrong...

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.

They teamed up with the maths department at Samuel Whitbread school and found cutting the potato diagonally at 30 degrees, instead of the traditional 90 degrees proposed by Blumenthal, dramatically increases the surface area.

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.

The 'edge cut' tasted better, was crunchier and looked better than the traditional cut which has long been touted by chefs such as Heston Blumenthal, researchers found.

Students from the Edge Hotel School at the University of Essex:

“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.”