Potato starch

Potato flour is a fine, white powder obtained from the dehydration and milling of the potato, a tuber native to the Andean region of South America, especially in countries like Peru and Bolivia. It is a highly valued ingredient in cooking for its ability to provide a soft and spongy texture in breads, pastries, and other preparations, acting as a natural thickener and texture enhancer.

Potato flour is rich in starches, which makes it ideal for recipes that require better moisture retention and a more compact yet light crumb. Furthermore, being gluten-free, it is an excellent option for people with gluten intolerance or sensitivity. It also contains small amounts of minerals like potassium and B vitamins from the original potato.

In various Spanish-speaking countries in Latin America, potato flour may also be known as "harina de papas" or simply "potato starch", although the latter refers more specifically to the purified starch of the potato. In culinary contexts, these terms are often used interchangeably to refer to the product used as an ingredient in home and professional recipes.