The Short Version
This claim is false. Refrigerating potatoes does not make them carcinogenic. The underlying science shows that cold storage can increase sugar levels in potatoes ("cold sweetening"), which *may* lead to higher acrylamide formation when potatoes are later cooked at high temperatures — but acrylamide forms during cooking, not storage. Moreover, updated UK Food Standards Agency evidence (2022) found home fridge storage doesn't materially increase acrylamide-forming potential compared to cool, dark storage. Acrylamide itself is only a "probable" human carcinogen based on animal studies, with no confirmed link at typical dietary levels.