Boiled Potatoes and Carrots
Simple, comforting boiled potatoes and carrots tossed with a pat of butter and a sprinkle of herbs. This humble side dish comes together in minutes and pairs with anything from grilled chicken to a hearty roast. Soft, fork-tender, and naturally sweet.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Peel the potatoes and cut into 1-inch chunks.2.Peel the carrots and slice into 1/2-inch rounds.3.Aim for uniform sizes so everything cooks evenly. - boil · ~12 min
Boil the potatoes and carrots.
1.Place vegetables in a large pot and add cold water to cover by 1 inch.2.Add a pinch of salt to the water.3.Bring to a rolling boil over high heat, then reduce to a steady simmer.4.Cook until fork-tender, about 10-12 minutes.TIPStart with cold water so the potatoes and carrots cook evenly from the outside in. - prep · ~1 min
Drain well.
1.Pour the vegetables into a colander in the sink.2.Let steam escape and shake gently to remove excess water.3.Return the drained vegetables to the warm pot.TIPDraining thoroughly keeps the butter from sliding off and pooling at the bottom. - mix · ~1 min
Toss with butter and seasonings.
1.Add the butter to the warm pot and let it melt over the vegetables.2.Sprinkle with a pinch of salt and black pepper.3.Toss gently until the butter coats every piece.TIPTossing while the vegetables are still hot helps the butter melt into every crevice. - garnish · ~1 min
Garnish with fresh parsley and serve.
Transfer to a serving bowl, scatter chopped parsley over the top, and serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes and carrots into uniform sizes to ensure even cooking.
- 2Start with cold salted water to help vegetables cook evenly from the outside in.
- 3Test for doneness with a fork — it should slide in with slight resistance, not mushy.
- 4Drain the vegetables thoroughly so the butter coats them instead of pooling at the bottom.
- 5Toss the butter in while the vegetables are still steaming hot for best absorption of flavor.
- 6Leftovers keep refrigerated for 3 days; reheat in a skillet with a splash of water or extra butter.
Adapt it for your goals.
Herbed
Swap parsley for fresh dill, chives, or thyme — or a mix. Adds a fresh, aromatic lift that pairs beautifully with the natural sweetness of the carrots.
garlic butterGarlic-butter
Add 1 minced garlic clove to the pot along with the butter. Gives a subtle savory depth without overwhelming the vegetables.
lemon herbLemon-herb
Add 1 teaspoon of lemon zest and a squeeze of lemon juice along with the butter. Brightens the dish and cuts through the richness for a lighter finish.
dairy freeDairy-free
Replace butter with 1 tablespoon of olive oil or vegan butter. Maintains the same silky finish while keeping the dish fully plant-based.
Why this is on our healthy list.
Rich in Potassium
Potatoes are an excellent source of potassium, which supports healthy blood pressure and muscle function.
High in Vitamin A
Carrots are packed with beta-carotene, which the body converts into vitamin A for eye health and immune support.
Good Source of Fiber
Both potatoes (with skins) and carrots provide dietary fiber, aiding digestion and promoting satiety.
Naturally Low in Fat
With just one tablespoon of butter for four servings, this dish is a light, low-fat side option.
Frequently asked questions
Yes, this recipe does exactly that — just cut them into similar sizes (1-inch chunks for potatoes, 1/2-inch rounds for carrots) so they finish cooking at the same time.
