Is the nitrosamine happening because they are fried?
Kerry Kuhn

The potato intrinsically has all the ingredients it needs to form nitrosamines given a high enough cooking temperature. The presence/absence of oil and type of pan are unrelated. Pan fried potatoes produced a greater amount of nitrosamine than deep fried potatoes. Although this study I have referred to didn’t specifically test foil wrapped potatoes on a charcoal grill, I would imagine that these too are laden with nitrosamines. Baked potatoes and boiled potatoes are safe to eat.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.