Acrylamide exists in starch-rich foods processed with high-temperature and is carcinogenic. There are many ways to produce acrylamide,and the Maillard reaction is the most important way to produce acrylamide. The multiple ways to produce acrylamide bring great troubles to the control of acrylamide in the product as well. Potato tubers are rich in substrates of Maillard reaction including asparagine and reducing sugars,which are the easiest food to form acrylamide. Reducing the content of acrylamide has always the major problem faced by the industry of processing potato. In order to guide the safe production of processing potato scientifically,especially snack foods,the acrylamide formation pathways,control paths and methods of acrylamide in processing potato were sorted out systematically,and the effects of different control conditions on the acrylamide formation were evaluated based on the statistical methods of literature. The results showed that controlling the substrate concentration,blanching,using CaCl2,NaCl,Cys,and controlling the cooking conditions can effectively control the acrylamide content of potato products.