Roast Potatoes: Can we use maths to improve?

Would you crinkle cut your roast potato for maximum crispy-ness? What if it was backed up by science?
We’ve taken over our Department of Chemistry's Chemical Kitchen to test University of Essex’s innovative 30 degree wedge cut and also try out our own…the crinkle cut wedge. These new ways of prepping your potatoes maximise their surface area and potential for crispiness.
Turn your kitchen into a lab this holiday and give it a go for yourself!