• Potato starch is a refined, gluten-free powder extracted from crushed potatoes. 
• It is an excellent, neutral-tasting thickener for sauces and gravies, and yields a remarkably crispy crust for fried foods.

• Thickener: Like cornstarch, it has a high water-binding capacity, but it yields a much clearer, glossier sauce. Because it breaks down at high temperatures, it is best to add it towards the end of cooking or whisk it into a cool liquid (a "slurry") before adding it to your hot pot.

• Gluten-Free Baking: It is widely used to improve the moisture and texture of gluten-free breads and cakes.

• Frying: Coating meats or vegetables in potato starch before frying results in a very light, delicate, and crispy exterior (commonly seen in Japanese and Korean recipes).