Potato Flour

I have come across various baking recipes, specially breads that have potato starch/ flour/ flakes as an ingredient. Potatoes give the bake an amazing texture and structure. Having tried mashed potatoes in a couple of bakes I know the difference they make. This is one ingredient that I haven’t seen in the local stores and then I thought ‘why not try making it at home’. All you need is a good slicer and sunlight.

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Potato Flour
  1. Wash the potatoes well and peel the outer skin.
  2. Slice them as thin as possible. [ It is best if you use a mandoline slicer]
  3. Arrange the thin potato slices on a flat plate/ tray . [Let the slices not overlap so that they dry faster]
  4. Place the plate in the sunlight and let them dry out.
  5. After about half an hour to 45 minutes turn the slices over. [This is because they tend to get stuck to the lower surface and you wouldn't be able to get them off easily]
  6. Allow them to dry completely. [ This doesn't take too long on a sunny day. Mine were done in 3-4 hours]
  7. The slices once dry look white and crisp. Press them between your forefinger and thumb. If they crush easily that means they are done.
  8. Grind into a fine powder.
  9. Sieve and store in an air tight container.
Recipe Notes


For the potato flour to last longer, make sure the potato slices are dried well before grinding.

2 large potatoes yield about 4tbsps of potato flour.

The whole process is a lot quicker if the potato slices are super thin. But do take care to turn them over after a while.

I plan to use them in breads and cakes. The good part about using the potato powder in place of mashed potatoes is that one need not worry too much about adjusting the wet ingredient ratio.

Happy Baking

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