How to Make Potato Starch!

Potato starch is an essential ingredient in every kitchen. Without it, cooking jelly is nearly impossible. It’s added to pie and pastry fillings to make them thicker and prevent soggy dough. It can also be incorporated directly into dough to create a softer, crispier texture. Beyond cooking, potato starch can be useful for starching collars and undergarments, or even for fun science experiments with children—if it comes into contact with iodine, it turns blue.

Hardly a rare commodity, potato starch is available in almost any grocery store and is quite affordable. However, if you run out or frequently make pancakes or dumplings with raw potatoes, learning to make potato starch at home is worthwhile. Any type of potato will do, including frozen potatoes or those starting to spoil that you wouldn’t otherwise eat.

Making Potato Starch at Home

Ingredients:

• 2 kg potatoes

Method:

1. Choose fresh, healthy potatoes. After peeling and washing, juice them using a juicer.

2. Mix the potato juice until smooth, then strain it through a fine sieve or cloth to remove any potato solids.

3. Let the mixture sit for 15–20 minutes so the starch can settle. Pour off the liquid, add cold water to the starch, mix thoroughly, and let it settle again for 15–20 minutes. Repeat this process 5–6 times until the water on top becomes clear.

4. For the final step, spread the starch on a non-metal tray or dish and dry it at room temperature for 2–3 days, occasionally turning it to ensure even drying. Do not use heaters or radiators to speed up the process.

Alternative Method for Higher Yield:

1. Heat water to boiling, then briefly immerse the potatoes in the hot water. This allows the tiny starch grains to absorb water and swell.

2. Timing depends on the size of the potato pieces, but avoid cooking the potatoes.

3. After removing from hot water, place the potatoes in cold water to stop the cooking process, then dry them thoroughly with a clean towel.

Potato Starch Content by Type:

• High-starch potatoes are soft and coarse, ideal for baked potatoes, fries, chips, and mashed potatoes. High starch content is desirable when baking or frying because it absorbs liquids and produces a soft, fluffy texture. Removing starch is essential for crispy fries and chips.

• Medium-starch potatoes include yellow, purple, and white varieties. Removing starch is beneficial when using them for fries and chips.