Potato starch

Potato starch is a fine white powder obtained by extracting starch from potatoes. In Central European cuisine, it is a traditional thickener for sauces, soups, and creams. Compared to cornstarch, it produces a more transparent and glossy result with a more neutral taste. It is also used in baking, where it adds lightness to batters, and as a binding agent in patties and potato dishes. Potato starch is naturally gluten-free, making it a popular ingredient in gluten-free baking. When thickening, it is first dissolved in cold water and then added to hot liquid. It forms the basis of many traditional Central European recipes.