Potato Starch
Finely milled from dried potatoes, this flavorless white powder makes gravies glossy, fried coatings shatteringly crisp, and gluten-free baked goods less crumbly.
What It Is
Potato starch is extracted from potatoes by washing out the starch granules, then drying them to a fine, bright-white powder. It has no potato flavor and no color of its own. What it does have is thickening power stronger than flour, and a talent for producing that glassy, clear finish in sauces that cornstarch can sometimes muddy.
It is a natural fit for gluten-free cooking because it binds and lightens at the same time. It also tolerates higher frying temperatures better than many other starches, which is part of why Korean fried chicken recipes reach for it.
What To Do
To thicken a sauce or gravy, whisk one tablespoon of potato starch into two tablespoons of cold water first, then stir that slurry into your hot liquid and cook just until it clears and thickens, about one minute. Do not boil it hard for long or the gel will break and go thin.
For frying, toss your chicken, tofu, or vegetables in a light coating of potato starch before they hit the oil. The crust comes out thin and very crisp. Store it in a sealed container away from moisture and it keeps indefinitely.
