Potato lovers - take note. By storing your potatoes in the fridge, the process of turning starch into sugar is accelerated, which means it can affect the flavour and texture, and not in a positive way.
Additionally, New Scientist revealed, ‘at low temperatures, an enzyme called invertase breaks down the sugar sucrose into glucose and fructose, which can form acrylamide during cooking’. It’s when acrylamide is cooked at high temperatures (over 120 degrees Celsius), that it is converted into glycidamide, which can bind to DNA and cause mutations.
Acrylamide has been linked to cancer in animal studies and whilst there are currently no clear or consistent links in humans, New Scientist claims there’s no reason to think that it couldn’t damage human DNA as well.
But while we wait for a definitive answer on the link between acrylamide to cancer in humans, in terms of taste, it appears to be more beneficial to store your potatoes in a paper bag, and in a cool (not cold), dark and well ventilated area.
Tip: Blanching potatoes before frying can also assist in removing the sugar, which in turn reduces of the levels of acrylamide.