passover made from scratch
A homemade version to a store-bought Passover staple
active Time
1 hour
total time
3-4 days
yeilds
1.5 or 2.5 lbs.
This might be the simplest recipe ever—because it only requires one ingredient: potatoes!
For years, I watched balabustes (homemakers and cooks) capture just a few teaspoons of potato starch while making traditional potato kugel. But having grown up with Passover sponge cakes, crepes, and kugels, I wasn’t about to give up baked goods just because I no longer used matzoh meal or store-bought potato starch.
After some research, I discovered a game-changer: a vegetable juicer—the same one used for carrot or apple juice—can extract enough potato starch for all your Passover baking and cooking needs.
With this simple method, you’ll never have to rely on store-bought potato starch again!
Why Make Your Own?
- No peeling required – the skin and pulp is discarded, just like in winemaking.
- Control over purity – no additives or preservatives.
- Fresh, fluffy baked goods – cakes, crepes, and kugels turn out light and delicious.
- Bonus: Fresh juice! – Your juicer can double as a Passover juice bar for fresh apple, celery, pear, and carrot juice.
What you’ll need
- A vegetable juicer (I use the L’EQUIP XL Pulp Ejection Juicer, purchased in 2018, but there are many great options available today.)
- Potatoes (any variety works)
- Plastic containers (for settling the starch)
- Fresh water
- A dehydrator, oven, or parchment-lined tray for drying
- A coffee/spice grinder (to make the starch powdery and light)
Steps
1
Juice the Potatoes
- Set up your juicer and rinse your potatoes. No peeling needed!
- Juice the potatoes directly into plastic containers—fill them only halfway to prevent overflow.
- Skim off the foam and cover the containers.
2
Separate the Starch
- Add fresh water, stir, and refrigerate again. Repeat for 3-4 days, until the water remains clear and the starch is pure white.
- Refrigerate the containers. The starch will settle at the bottom, while the water on top turns orange.
- Once or twice a day, pour off the orange water, leaving the starch behind.
3
Dry the Starch
Once your starch is purified, you’ll need to dry it:
- Option 1: Spread on parchment paper with a towel underneath.
- Option 2: Use a dehydrator.
- Option 3: Spread on a baking sheet (13×17) and dry in a low-temperature oven.
4
Grind & Store
- Once dry, run the starch through a coffee/spice grinder to create a light, powdery consistency.
- Store in the refrigerator for freshness.
- For long-term storage, freeze any extra starch—it will last until next Passover!
Passover Prep Tip
In just one hour (setup to cleanup), I juiced 30 pounds of potatoes and produced all the starch I’ll need. Homemade potato starch elevates my baking and thickens soups and sauces—without relying on processed ingredients.
And the best part? During Passover, my guests love using the juicer to make fresh apple, celery, pear, and carrot juice!
We should eat this well all year round!
Have you tried making your own potato starch? Share your experience in the comments!
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