Potato starch is a fine white powder obtained from dried and ground potatoes. Its culinary use is that of a thickener.

Potato starch can be found in supermarkets among the flours.

To give a cake more lightness, replace half of the flour with potato starch. However, because it contains no gluten, potato starch cannot be used to make leavened bread and pastry products. For this reason, it should never be used in place of flour in a pastry recipe. The result would be flat.

To thicken a soup or sauce, add 1 tablespoon of potato starch to the preparation and let cook for a few minutes.

Potato starch is used in pastry making to lighten a preparation and give it a very soft final texture, such as Savoy cake. It can also be used to make pastry cream and to give entremets a very creamy texture. For savory dishes, it is used to thicken soups and sauces. Finally, potato starch is used to make a large number of products, particularly as the basic ingredient of vodka, and also for industrial chips (crisps) and purees.

Potato starch should be stored in an airtight container in a cool and dry place away from light.

Because potato starch is only made of starch, it contains few nutrients. Because it does not contain gluten, it is perfectly suited to gluten-intolerant people.