Potato flour, also known as potato starch, is extracted from starch potatoes. In the cells of these potatoes starch grains (leucoplasts) occur. The potatoes are ground and the starch grains from the broken cells are released. The starch obtained is dried to form a powder. Potato flour is used in cooking as a binding agent. The use of potato starch gives a sauce or a soup, not only thicker binding, but also a “shiny transparent layer”.