I think the poster meant "fried/roasted potatoes" (boiled are not included). Most Maillard reaction cooking involves a risk of creating potential carcinogens like acrylamide.
Which is what I figured and is a wholly disingenuous argument. Would love to see any research showing unseasoned boiled or baked potatoes being bad for you.
Acrylamide has nothing at all to do with seasoning, and baking potatoes forms acrylamide (as will anything that browns a potato --- or that browns bread!).