Acrylamide is carcinogenic to rodents and also a ‘probable’ human carcinogen. No regulatory limits have yet been established on the levels of this contaminant in food, but food industries are nevertheless under pressure to find ways of reducing acrylamide formation. The greatest contribution to dietary acrylamide exposure comes from potato products, coffee, bakery products and chocolate. Acrylamide is formed in potato products during industrial processing, retail, catering and domestic preparation. This review summarizes the research to date on acrylamide levels in food, mechanisms of formation, assessment of acrylamide intake and health risks, regulatory measures and possible mitigation strategies from farm to fork in fried potato products. Issues regarding the implementation of mitigation strategies on an industrial scale are discussed and options for risk management are summarized.