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Potato Starch

Servings 30 g
Settling Time 2 hours

Ingredients
  

  • 2 medium potatoes

Equipment

  • food processor or hand blender
  • sieve or cheesecloth
  • clear glass or bowl

Instructions
 

  • Quarter your potatoes and soak in water for 20 minutes.
  • Either using a food processor or hand blender, pulse the potatoes in the water until the liquid is cloudy and the potatoes reduced to small chunks.
  • Now you will need to separate the larger potato pieces from the liquid they've been soaking in. You can either pour the mixture through a sieve or strain through a cheesecloth.
  • Let liquid sit for an hour or so until settled. You'll see a white layer on the very bottom of your container -- that is the starch we're trying to obtain. Pour off the liquid until just the starch is left.
  • Continue to soak your potato chunks in water and strain until the water runs clear rather than cloudy. This will ensure you get all the starch possible.
  • Scrape starch out of your container and onto a non-stick surface in a thin layer to dry. You can accelerate the process using a dehydrator or a low-heat oven if necessary.
  • Once dry, peel off the dried starch and place in a food processor. Pulse until you're left with a fine white powder. Now use in any recipe calling for starch -- food or material!