Buttery Potatoes & Carrots


  • 10 oz. Baby Potatoes
  • 1 Carrot
  • 1 Tablespoon butter
  • 1 clove of minced garlic
  • Pinch of parsley


  1. Place the potatoes in a medium pot of water with a large pinch of salt. If there are any larger potatoes, halve them beforehand. Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife. 
  2. Peel the carrot and cut it into 2 inch by 1/2-inch sticks. When the potatoes are almost ready, add the carrots to the pot and cook for 5-6 minutes, until crisp-tender. Drain and return to the pot. 
  3. Add butter, garlic and a large pinch of parsley. Season with salt and pepper. Cook, tossing, for 1-2 minutes, until the garlic is fragrant.
Serves 2.


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