For many, storing food in the refrigerator is second nature, including potatoes. However, modern science reveals a hidden health risk in refrigerating potatoes, especially for those who frequently consume fried or roasted potato dishes. When potatoes are kept in cold environments—typically between 39°F and 45°F—they undergo “chill sweetening,” where their starch converts into sugars. This change can affect flavor but also leads to the formation of harmful compounds during cooking.

When cold-stored potatoes are cooked at high temperatures, the excess sugars react with an amino acid called asparagine to form acrylamide—a chemical linked to increased cancer risk. Acrylamide is invisible and tasteless but has raised significant health concerns worldwide. Organizations like the World Health Organization warn that repeated exposure to acrylamide, especially in vulnerable groups such as seniors and children, should be minimized.

Acrylamide isn’t limited to potatoes alone; it forms in various high-heat cooked foods like toasted bread, packaged snacks, and fried pastries. Despite the risks, potatoes remain a nutritious staple rich in potassium, fiber, and vitamin C when properly stored and prepared. The key is avoiding refrigeration and instead storing potatoes in a cool, dark, and well-ventilated place such as a pantry or cupboard. Using breathable containers like paper or mesh bags helps maintain freshness without encouraging starch-to-sugar conversion.

Potatoes that sprout or turn green should be discarded or carefully trimmed, as these signs indicate the presence of solanine, a natural toxin that can cause nausea and other symptoms if consumed in large amounts. This precaution is particularly important for older adults and children. By understanding these storage tips and cooking methods, people can continue to enjoy potatoes safely without unnecessary health risks.

Being mindful of food storage and preparation habits is vital, especially as we age and become more susceptible to toxins. Small changes like proper potato storage can reduce exposure to harmful compounds, contributing to better long-term health while still allowing enjoyment of this versatile, affordable food.