Potato starch (Japanese katakuriko) is the pure starch extracted from the tubers of the potato plant (Solanum tuberosum) — an exceptionally fine, cool-to-the-touch, bright-white powder that is flavourless, protein- and gluten-free, and prized for thickening at a lower temperature than cornstarch to give a clear, glossy, slippery gel. It differs sharply from potato flour, which is dried whole cooked potato.
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