Final answer:
Acrylamide is the carcinogen that can form in starchy foods such as potatoes when they are fried or baked at high temperatures. Cooking at lower temperatures and eating a balanced diet are recommended to minimize health risks.
Step-by-step explanation:
The potential carcinogen created in starchy foods, such as potatoes, when fried or baked at high temperatures, is called acrylamide. This substance forms primarily when foods high in starch are heated to a high temperature, which initiates a chemical reaction known as the Maillard reaction, resulting in browning and the creation of deep flavors. Unfortunately, this process can also produce acrylamide.
Acrylamide is not only found in tobacco smoke but also in some smoked meats and is recognized by various health organizations as a potential cancer risk if consumed in large amounts. Therefore, it's advisable to cook food at lower temperatures and for shorter periods when possible and to consume a balanced diet to minimize any potential health risks.