228 potato water recipes

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Minestrone casalinga: a homestyle Italian vegetable soup packed with white beans, leeks, cabbage, zucchini, and orzo. Rustic, layered, and exactly what cold weather calls for.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.

Red garlic mashed potatoes keep the skins on for rustic texture and layer in garlic three ways, boiled in the water, crushed, and as powder. A creamy, savory side with a hit of steak seasoning.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.