I, too, think there's a difference. I don't use potato starch and recipes that call for potato starch (like Cara's buns) don't turn out particularly well for me (I sub either tapioca or arrowroot).

Rachel

My one attempt at using arrowroot was a dismal failure so far. I used it to thicken a sauce in some chinese food I was making. I guess it got too hot. I wish it wasn't so fussy!