Potato starch

In the United States, potato starch seems to be an ingredient used most often during Passover in lieu of wheat flour to thicken sauces and bake cakes — you usually find it in the kosher section of the supermarket or in health food stores — but in France is it often used in pastries where we’d use cornstarch. Potato starch is a very delicate thickener (more delicate than cornstarch) and is used in conjunction with regular flour in pastries to produce a tender sweet.

Dorie Greenspan

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