Potato Starch

Baking IngredientPotatoRoot-vegetableNeutralCleanSubtleSilkyGlossy

Nutrition (per 100 g)

Calories: 357
Protein (g): 0.1
Fat (g): 0.1
Carbs (g): 83.1
Fiber (g): 0
Sodium (mg): 20

Mostly purified starch with negligible protein and fat. Bulk density and moisture vary by brand and climate.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Potato starch is a fine, white powder extracted from peeled potatoes. It has a neutral taste and high thickening power, giving sauces a glossy, translucent finish and staying stable with brief boiling. In baking it tenderizes crumb and adds lightness to gluten-free blends, and as a coating it fries to a crisp shell.

Industrial production developed in Europe in the 19th century and later spread through North America and Asia. It features in Scandinavian baking and as katakuriko in Japanese and Chinese cooking, produced by washing grated potatoes to release starch, settling the starch milk, and drying it to a fine powder.