The object of the research study was to determine the effect of different antioxidants added to a frying oil and the degradation degree of frying medium on the content of acrylamide in fried potato products. The material used in the research study consisted of five frying oils containing a palm oil. As antioxidants, a tert-Butylhydroquinone (TBHQ) and a citric acid were applied in varying proportions. French fries and potato snacks in the form of ready-to-cook, semi-processed products (pellets) were fried in new oils heated to 180ºC. The French fries were fried in oils showing varying degradation degrees (after 3, 5, 7 and 10 h). In the fried products made, the content of acrylamide was determined using a chromatography method including MS/MS/HPLC. In the frying oils, the following was determined: content of free fatty acids, anisidine value, and composition of fatty acids. It was found that the kind of frying oil and the degree of its degradation impacted the content of acrylamide in the fried products. The products fried in palm oils, which were stabilized using one antioxidant or contained no antioxidant added, were characterized by a lower content of acrylamide. French fries fried in degraded frying oils had an increased content of acrylamide.