Potato starch can be used instead of tapioca starch to make taro rounds, but the texture of the taro rounds is generally not as good as the ones made with tapioca starch, because tapioca starch is more viscous, and the taro rounds are more elastic and smooth, and more palatable when eaten. Potato starch can be used as a thickener, and its viscosity depends on the degree of polymerization of its straight chain starch.