6 ms·

What's the danger with potatoes? Can you point me towards a study or something?

• gilgoomesh 3y ago
  I think the poster meant "fried/roasted potatoes" (boiled are not included). Most Maillard reaction cooking involves a risk of creating potential carcinogens like acrylamide. https://www.newscientist.com/article/2118565-are-potatoes-now-a-cancer-risk-heres-what-you-need-to-know/ https://www.newscientist.com/article/2118565-are-potatoes-no...
  • barcode_feeder 3y ago
    Which is what I figured and is a wholly disingenuous argument. Would love to see any research showing unseasoned boiled or baked potatoes being bad for you.
    • tptacek 3y ago
      Acrylamide has nothing at all to do with seasoning, and baking potatoes forms acrylamide (as will anything that browns a potato --- or that browns bread!).