Spud fans, you might wanna think twice before putting your leftover potatoes in the microwave. That’s because they might make you sick faster than you could say “yummy”. The problem here does not lie in the reheating process but in the way you store the food.
If you keep cooked potatoes at room temperature for a longer period, you might unknowingly allow harmful bacteria responsible for botulism to grow and multiply. The multiplication process is actually sped up by putting a foil on the potatoes, presumably for protection.
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