Here’s where science gets a little scary. When you cook those sugar-heavy potatoes at high temps (frying, roasting, baking), you create a compound called acrylamide.
Acrylamide is not your friend. It’s a potential carcinogen. The World Health Organization says it’s a thing to watch out for.
Look, I’m not saying one fridge potato will give you superpowers or cancer. But why roll the dice? Your taste buds will thank you for avoiding it anyway.
