Is It Better to Use Cornstarch or Potato Starch?

December 2, 2025 •

4 min read

Despite both being popular white powders used for thickening, cornstarch and potato starch have fundamentally different properties that affect your final dish. Understanding their unique characteristics is key to achieving perfect sauces, gravies, and baked goods, and determining if it is better to use cornstarch or potato starch for your recipe.

Quick Summary

Cornstarch and potato starch differ in thickening power, texture, and heat tolerance. Cornstarch is better for long cooking and opaque sauces, while potato starch excels at creating clear, glossy finishes and is preferred for some gluten-free baking.

Key Points

Heat Tolerance: Cornstarch is more stable for long simmering, while potato starch breaks down with prolonged high heat.
Texture and Appearance: Potato starch creates a clear, glossy, silky sauce, whereas cornstarch results in an opaque, gel-like finish.
Quick Thickening: For sauces that need to thicken quickly without prolonged cooking, potato starch is the superior choice, added at the end.
Freeze-Thaw Stability: Potato starch-thickened dishes freeze and reheat without becoming watery, unlike those made with cornstarch.
Gluten-Free Baking: Potato starch is particularly effective in gluten-free baking, providing a tender, moist crumb texture.
Frying Coatings: For a lighter, crisper fried coating, use potato starch; for a denser, crunchier finish, use cornstarch.
Neutral Flavor: Potato starch has a cleaner, more neutral flavor compared to cornstarch, which can have a residual starchy taste if undercooked.

The Core Differences Between Cornstarch and Potato Starch

While they may look similar in the box, cornstarch and potato starch are derived from different sources and behave in distinct ways when cooked. Cornstarch is extracted from the endosperm of corn kernels, whereas potato starch is extracted from the tubers of potatoes. These different origins result in variations in granule size, amylose content, and gelatinization temperature, which ultimately dictate their performance in culinary applications.

Gelatinization and Texture

One of the most significant distinctions lies in their gelatinization process, which is how starch thickens when heated in a liquid. Potato starch has a lower gelatinization temperature than cornstarch, meaning it thickens faster at a lower heat. It produces a very clear, glossy, and silky sauce. However, this fast-acting property comes with a drawback: it breaks down if subjected to prolonged, high temperatures or excessive stirring, becoming thin and watery. This is why potato starch is often added towards the end of the cooking process.

Cornstarch, on the other hand, needs higher heat to activate but holds up much better under extended simmering. The result is a more opaque, gel-like texture that is stable during longer cooking times. If not cooked sufficiently, cornstarch can leave a noticeable starchy or floury taste.

Stability and Acidity

Another key factor is stability, particularly in acidic or frozen recipes. Cornstarch performs well when cooked with acidic ingredients like vinegar or citrus juice. Potato starch, however, is more sensitive to acid, which can weaken its thickening power.

Freeze-thaw stability is another crucial consideration. Sauces thickened with potato starch are known for their exceptional freeze-thaw stability, meaning they maintain their consistency well after being frozen and reheated. Cornstarch, by contrast, does not freeze well; sauces made with it can become watery and lose their structure upon thawing.

Culinary Applications: Where Each Starch Shines

Thickening Sauces and Gravies

Cornstarch: Ideal for thick, hearty, and opaque sauces or gravies that require longer simmering. It's the go-to for classic pie fillings and rich gravies where a reliable, stable thickness is desired. For best results, it's typically mixed with a cold liquid first to create a slurry before adding to the hot pan to prevent clumping.
Potato Starch: The superior choice for clear, glossy sauces, such as those used in many Asian stir-fries and fruit tarts. Its neutral flavor profile ensures it won't interfere with delicate seasonings. It should be whisked in at the very end of cooking to thicken rapidly without overcooking.

Frying and Breading

Cornstarch: Creates a denser, crispier crust when used as a coating for fried foods. It's excellent for applications like velveting meat in Chinese cuisine.
Potato Starch: Results in a lighter, exceptionally crisp, and delicate crust when frying, making it perfect for Korean fried chicken or Japanese karaage.

Baking

Cornstarch: Often used in combination with flour to soften and tenderize baked goods, like in shortbread or fluffy sponge cakes.
Potato Starch: Popular in gluten-free baking for its ability to create a soft, tender crumb and improve moisture retention. This makes it a key ingredient in many gluten-free cake mixes and cookies.

Beyond the Kitchen: Industrial Applications

Beyond its culinary uses, each starch has valuable applications in industrial settings, leveraging their unique properties.

Cornstarch: A reliable, low-cost excipient in pharmaceutical formulations, where its binding and compressibility are prized. It is also utilized in cosmetic products and various paper manufacturing processes.
Potato Starch: Its film-forming and binding properties make it useful in natural adhesives, particularly for wallpaper paste. Its ability to enhance surface smoothness and ink absorption makes it valuable in paper manufacturing.

Making the Right Choice: Cornstarch or Potato Starch


Feature	Cornstarch	Potato Starch
Thickening Speed	Slower; requires higher heat.	Faster; activates at a lower temperature.
Thickening Power	Requires more product than potato starch for the same effect.	More potent thickener, use less than cornstarch.
Appearance	Opaque, glossy, and gel-like.	Clear, silky, and very glossy.
Heat Tolerance	Stable for longer cooking and reheating.	Breaks down and loses thickening power with prolonged high heat.
Acidic Recipes	Performs well in acidic environments.	Less effective; thickening power weakens.
Freeze-Thaw Stability	Poor; sauces become watery upon thawing.	Excellent; maintains consistency well when frozen and reheated.
Best For	Rich gravies, pie fillings, dense sauces, and velveting.	Clear sauces, gluten-free baking, and crispy fried coatings.
Flavor	Can have a starchy taste if not cooked sufficiently.	Neutral, with no noticeable flavor.

Conclusion

Ultimately, whether you should use cornstarch or potato starch depends entirely on your specific recipe and desired outcome. Cornstarch is the resilient and dependable choice for applications requiring longer cooking times, a creamy opaque texture, or the ability to withstand acidic ingredients. It provides a dense, reliable thickness that works well in many classic dishes. For those prioritizing a clear, glossy finish, rapid thickening, or excellent freeze-thaw stability, potato starch is the clear winner. Its delicate, silky texture is especially valued in Asian cuisine and gluten-free baking, where moisture retention is key. Both starches have unique advantages, and understanding these differences will allow you to leverage their strengths for optimal culinary results. As Bon Appétit once noted, understanding the properties of these starches allows you to produce better food.

Frequently Asked Questions

No, you cannot substitute potato starch for cornstarch at a 1:1 ratio. Potato starch is a more potent thickener, so you will need less of it. A common ratio is to use 2 teaspoons of potato starch for every 1 tablespoon of cornstarch.

Potato starch is better for creating a glossy, clear sauce. Cornstarch thickens to a more opaque, cloudy finish, while potato starch provides a transparent, silky texture, making it ideal for fruit fillings and Asian sauces.

Potato starch is the better choice for dishes that will be frozen and reheated. It has excellent freeze-thaw stability, preventing sauces from becoming watery upon thawing, which is a common issue with cornstarch.

Use cornstarch for a long-simmering gravy. Cornstarch is more stable under prolonged heat and is less likely to break down and lose its thickening power compared to potato starch.

Both starches work for frying, but they yield different results. Potato starch creates a lighter and crispier coating, whereas cornstarch produces a denser, crunchier texture.

Your sauce likely became watery because potato starch is sensitive to prolonged, high heat. It's best to add potato starch at the end of the cooking process and avoid extended simmering to maintain its thickening properties.

Potato starch is often preferred for gluten-free baking, as it helps create a more tender, moist crumb texture. It effectively retains moisture and blends smoothly into batters.

While both are pure carbohydrates and used in small quantities, potato starch contains a small amount of resistant starch, a type of dietary fiber that can be beneficial for gut health. This gives it a slight nutritional edge.