Optional step if you remember to start ahead of time (to make them even healthier): Here's a way to
ferment potatoes to reduce the starch content and reduce the formation of acrylamides. Just slice them and soak the night before with about 1/2 cup of whey or
vegetable starter culture and enough filtered water to cover. The next day, drain and continue with recipe. It's easy but just takes thinking ahead a little, which I actually rarely do! So if you don't start the night before, just continue with the next step...