When comparing potato starch vs cornstarch, it’s essential to understand their differences to make the best choices in your kitchen. Both are common thickeners used in many recipes, but they serve slightly different functions. While both can act as thickeners in cooking and baking, they differ in their texture, consistency, appearance, and best applications.
This article will explore their similarities, key differences, health benefits, and the best ways to use each one in your cooking and baking. We will also look at how you can substitute one for the other in various recipes and answer some frequently asked questions. By the end, you’ll have a complete understanding of how to choose between potato starch and cornstarch for your dishes.
For more information about the unique benefits of potato starch and how it can improve your recipes, check out this complete guide on potato starch.
What is Potato Starch?
Potato starch is a versatile, gluten-free starch extracted from the tuber of the potato plant. To produce potato starch, manufacturers wash, crush, and process the potatoes to extract the starch granules, which are then purified and dried into a fine, white powder. This process results in a flavorless and colorless starch that has many applications in cooking and baking. Because it has no taste, potato starch does not affect the flavor of a dish, making it ideal for adding texture without altering the flavor profile.
Potato starch is often used as a thickening agent in soups, sauces, stews, and pie fillings. It is also popular in gluten-free baking, where it helps add structure and moisture retention to baked goods. Moreover, it’s frequently used to create a crispy coating for fried foods, thanks to its ability to withstand high temperatures and create a light, crispy texture
What is Cornstarch?
Cornstarch is another commonly used thickener, but it comes from corn, specifically the endosperm of corn kernels. The production of cornstarch involves a wet milling process, where corn kernels are soaked and the outer hull is removed. The starch inside the kernel is then separated, purified, and dried into a fine powder, similar in appearance to potato starch. Like potato starch, cornstarch is flavorless and used mainly for its thickening properties.
Cornstarch is widely used in sauces, gravies, custards, and pie fillings. It has a unique property of forming a smooth, transparent gel when mixed with liquid and heated. This makes it ideal for dishes that require a clear, glossy finish, such as fruit pie fillings or stir-fry sauces.
Key Differences Between potato starch vs cornstarch
Although potato starch and cornstarch are sometimes used interchangeably, they have distinct properties that affect how they perform in recipes. Let’s explore the main differences:
Thickening Power and Gelatinization Temperature
One of the most significant differences between these starches is their thickening power. Potato starch tends to thicken liquids at lower temperatures than cornstarch, making it more efficient in certain recipes. This property is due to the lower gelatinization temperature of potato starch.
Potato starch begins to thicken liquids around 140-160°F (60-71°C), whereas cornstarch requires a higher temperature of 180°F (82°C) or more to fully activate its thickening properties. This makes potato starch ideal for recipes where gentle heat is used or where you want to avoid overheating the dish, such as delicate soups or sauces.
Texture and Appearance in Cooking
When cornstarch is added to liquids, it creates a clear, glossy texture. This makes it ideal for fruit glazes, pie fillings, and sauces where transparency and a silky finish are desired. On the other hand, potato starch forms a thicker, more opaque gel, making it better suited for creamy dishes like chowders, mac and cheese, or thick stews where appearance isn’t as important as consistency.
For instance, in recipes like stir-fry sauces or pie fillings, cornstarch delivers a smooth, shiny finish that enhances the visual appeal. Meanwhile, potato starch is favored in dishes where opacity and creaminess are more desirable, such as casseroles or creamy soups.
Crispness in Frying
When it comes to frying, potato starch reigns supreme. It creates a crisp, light coating that stays crunchy even after frying, making it perfect for tempura or fried chicken. In contrast, cornstarch can create a crispy crust, but it often results in a slightly heavier and less airy texture.
Absorption and Cooking Techniques
Potato starch has a higher absorption rate than cornstarch, which means it requires less to achieve the same thickening effect. As a result, you’ll typically use less potato starch in a recipe compared to cornstarch. Additionally, because potato starch works at lower temperatures, it’s more suited for dishes that shouldn’t be overheated, such as sauces that require a delicate thickening process.
For more information on these differences, check out our full comparison of cornstarch and potato starch in cooking.
Best Uses for potato starch vs cornstarch
Potato Starch
- Best used in creamy soups and casseroles where a thick, smooth consistency is needed.
- Ideal for frying, giving a crispy, light coating.
- Works well in gluten-free baking, adding moisture and structure to cakes and cookies.
Cornstarch
- Perfect for clear sauces like stir-fry or pie fillings due to its smooth and glossy finish.
- Helps give cakes and cookies a stable texture without adding heaviness.
- Great for custards and puddings, giving them a creamy texture without lumps.
Substituting Potato Starch for Cornstarch (and Vice Versa)
Substituting Potato Starch for Cornstarch
You can use potato starch instead of cornstarch in many dishes, but because it’s stronger, use half as much. This works especially well in sauces and soups where you want a thicker texture.
Substituting Cornstarch for Potato Starch
Cornstarch can replace potato starch in clear sauces or pie fillings, but it won’t make fried foods as crispy. You’ll need to use a bit more cornstarch than potato starch when thickening a recipe.
You can also read more about using thickeners like potato starch in recipes such as Cracker Barrel chicken dumplings, where texture matters a lot.
FAQs
Can you use potato starch instead of cornstarch for frying?
Yes, potato starch is a great choice for frying, giving foods a crispier texture than cornstarch.
Which thickens faster, potato starch or cornstarch?
Potato starch thickens faster because it works at lower temperatures.
Is potato starch healthier than cornstarch?
Both are similar in calories, but potato starch has resistant starch, which is better for gut health.
Can you substitute potato starch for cornstarch in gluten-free baking?
Yes, potato starch works well in gluten-free baking, helping to keep baked goods moist and structured.
What is the shelf life of potato starch compared to cornstarch?
Both can last up to a year if stored in a cool, dry place.
Conclusion
Both potato starch and cornstarch are helpful ingredients, but they each have specific uses. Potato starch is great for thick, creamy dishes and crispy fried foods, while cornstarch works best in clear sauces and baked goods. Knowing when and how to use each one will make a big difference in your cooking.
For more recipe ideas and ways to use potato starch and cornstarch, explore the wide range of recipes on Felix Recipes.