The reason why roast potatoes are unhealthy is because roast potatoes can contain a chemical linked to cancer called acrylamide.
Although there is no clear evidence that acrylamide poses any health risk to people.
The chemical acrylamide forms when water, sugars and amino acids in the potato is heated at high temperatures for long periods for time.
Frying potatoes also creates the highest levels of acrylamide and roasting the potatoes creates less acrylamide.
Baking whole potatoes creates the least amount of acrylamide.
To reduce the amount of acrylamide levels in potatoes you can cook the potatoes to a golden yellow color, avoid keeping the potatoes in the fridge before cooking them and soak raw potato slices in water for 15 minutes to 30 minutes before cooking them.
Potatoes can still be healthy if prepared the right way as potatoes also contain fiber, vitamins and minerals and are low in calories and sodium.
Eating potatoes along with foods that are high in protein, fiber and unsaturated fats and can help to slow down digestion and stabilize your blood sugar.