Cancer risk of making your roast potatoes and fries too crunchy: Food watchdog warns they should be cooked to a ‘light golden yellow’

• Food Standards Agency says overcooking spuds could increase risk of cancer  
• It is based on concerns about acrylamide, which is caused by browning process 
• The FSA advises people to eat more boiled, mashed and steamed foods
• Burnt toast also makes an appearance on the FSA’s danger list 

Written By SEAN POULTER CONSUMER AFFAIRS EDITOR FOR THE DAILY MAIL

The perfect roast potato should be crunchy, according to recipes promoted by celebrity chefs.

But overcooking spuds could increase the risk of cancer, food watchdogs will warn today.

Burnt toast is also on the Food Standards Agency’s danger list.

It is urging cooks to move away from fried, baked and toasted foods and not serve anything more than a light golden yellow.

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