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Potato water
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Potato water is the liquid resulting from cooking or soaking potatoes in water. This ingredient, widely used in various traditional recipes, especially in Latin American cuisine, is used as a base for soups, broths, and to add flavor and nutrients to different preparations.
Origin: The use of potato water comes from ancestral culinary practices in regions where the potato is a staple food, such as Peru, Bolivia, and other Andean areas. There, using the water in which potatoes are cooked is a way to avoid waste and extract their nutritional properties.
Properties: Potato water retains minerals like potassium, B-complex vitamins, and some starch, which can help thicken and add body to preparations. Furthermore, it is low in calories and can have a satiating effect. In cooking, it provides a mild and slightly earthy flavor, ideal for enhancing creams and soups.
Synonyms in Spanish from Latin America: In different countries, it may also be known as agua de papas, agua de papa (in singular), or simply agua de cocción de papas. It is not a very popular term with direct synonyms, but in some places, it may be referred to more descriptively as líquido de cocción de papa.
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