Potatoes are everywhere

Potatoes contain starch in the form of typical large oval spherical granules; their size ranges between 5 and 100 microns. Under the microscope, the granules can be seen clearly in polarized light.

Potato starch – also known as potato flour – is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries – actually even the ancient Incas knew how to make potato starch.