Potato starch

Fécule de pomme de terre

What it is

It thickens at a lower temperature than cornstarch and gives a clear, glossy result rather than a cloudy one — which is why it belongs in fruit glazes and clear sauces where cornstarch would look chalky.

In the kitchen

Never boil it hard. Unlike cornstarch it breaks down and thins again if held at a rolling boil.

Goes with

Lemon Cream Egg White sugar Vanilla Apple Butter Raspberry

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

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