Potatoes tend to be unhealthy via the methods that most people use to cook them [1] because of the formation of acrylamide, a potent carcinogen [2]. In fact potatoes are the food that delivers the highest amount of acrylamide in the American diet through the consumption of chips and french fries. But other methods of cooking like baking, frying, or even microwaving are also prone to forming acrylamide.

If you want to avoid acrylamide when cooking potatoes, you must cook them below 250F (pressure cooking or steaming, I think)?

[1] https://pubmed.ncbi.nlm.nih.gov/18320571/

[2] https://www.fda.gov/food/chemical-contaminants-food/acrylami....