Storing potatoes in the fridge may seem smart, but it can be harmful when cooked. Cold temperatures (4°C–7°C) cause a process called *chill sweetening*, where potato starch turns into sugars like glucose and fructose.

This becomes dangerous when potatoes are fried. “The mixture of high temperatures and high glucose produces a chemical called acrylamide,” which is *“potentially carcinogenic,”* especially when consumed often and in large amounts.

Acrylamide isn’t just in fries. It’s also found in:

* Industrial snacks and chips
* Cookies and dark-toasted breads
* Fried treats like churros

The key isn’t to avoid chips entirely, but to *limit frequency and avoid cold storage* that boosts acrylamide formation.

To safely store potatoes:

* Keep them in a dry, dark place like a cupboard or ventilated drawer
* Avoid light to prevent sprouting
* Never refrigerate or freeze them

Also, *don’t eat sprouted, wrinkled, or green potatoes*, as they may contain solanine—a toxin that can cause nausea or food poisoning.

**Bottom line**: Proper storage helps prevent harmful chemicals and keeps your meals safe.