According to a study by the University of Maine professor Mary Ellen Camir, French fries made from the new AF4296-3 and Easton varieties have a much lower level of probable carcinogen than potatoes made from the popular Russet Burbank tubers.
Professor Camir expects that the introduction of new varieties will contribute to maintaining the health of connoisseurs of the product. “Acrylamide is found in many foods that are baked or fried, but since roasting is the most popular way to cook potatoes, we wanted consumers to have a safer alternative developed by traditional selection methods,” she says.
The only drawback of the novelties, from the scientist's point of view, is that the potato sticks remain white when frying, that is, they do not get the golden brown color that is familiar to consumers, and this can be an obstacle to the spread of varieties.