Acrylamide, a probable carcinogen and neurotoxin, forms in starchy foods like potatoes when cooked at high temperatures, and its formation is dependent on sugars, amino acids, and cooking temperature, not the type of frying oil.

“Acrylamide Occurrence in fries: Acrylamide is a chemical byproduct formed when starchy foods like potatoes are cooked at high temperatures, The formation of acrylamide in fries depends mostly on sugars and amino acids in the potato and the cooking temperature, not the frying oil type.”