Name: Melt in Your Mouth Butter Carrots and Potato Wedges
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 stick unsalted butter (divided into 4 chunks ); 1 lb red and white medley potatoes (Cut into wedges); 3 carrots (Cut into julianne strips ); 1 tbsp sea salt; 1/4 tbsp freshly ground black pepper

Side Dishes

Corn Free, Egg Free, Nut Free, Potatoes, Soy Free, Vegetarian

Simple, delicious, tender, potatoes with carrots. These melt in your mouth butter carrots and potato wedges are easy to make but elegant to serve to your pickiest of guests.

Jump to Recipe Print Recipe

A look at what you will be able to make when you check out this Butter Carrots and Potato Wedges recipe.

_{(Original post date Feb 6, 2018 / Links and post updated Feb. 4, 2022)}

Skip to:

How to Make Butter Carrots and Potato Wedges
FAQ and Tips
More Side Dish Recipes
Recipe for Butter Carrots and Potato Wedges
Let’s Get Social
Pin Sauteed Butter Carrots and Potato Wedges for Later
Looking For More Recipes
How to Make Butter Carrots and Potato Wedges
Place carrots, potatoes, and butter into a cast iron skillet, sprinkle with salt and pepper. Place cast iron skillet in the oven and bake for 25 minutes.
Stir the potatoes. Turn-up oven temperature to 425 degrees and bake for another 20 minutes until potatoes start to brown.
Remove from heat, allow to cool slightly, and serve!

There is nothing better than butter!! I love butter. I don’t like the health risks that come with butter, but the velvety texture it gives food, the succulent taste, the richness. That is why Melt in Your Mouth Butter Carrots and Potato Wedges are such a treat.

After a long week of watching what I eat, getting my steps in, working, chasing kids, making appointments, going to appointments, working, running a business. I just need a break, a moment to indulge. I honestly don’t think I would stay on track during the week if I didn’t give myself some leeway every now and again.

An look at sweet and buttery carrots and potatoes

I love buttery mashed potatoes, rich velvety, completely indulgent mashed potatoes. But!! I was not in the mood to put that much effort into cooking. My son had the flu and an ear infection, my daughter had strep throat, my husband was gone, my dogs were hyped up about some cats that kept getting in the yard, been rearranging meetings and appointments all week, and feeling like I will never get caught up.

Honestly, I didn’t want to cook anything at all, the thought of ordering a pizza and locking myself in my bathroom with a bottle of wine did pop in my mind, but then who would take care of the kids and what would they eat?

So, I made a roasted chicken. With that roasted chicken, I made stock and some noodles for the kiddos. For myself I had a chicken and potato dinner, but not just any potatoes these melt in your mouth butter carrots and potato wedges, pure comfort! Just what I needed. No mashing, just cut and bake in butter until the outer skin starts to blister.

Butter Carrots and Potato Wedges on a table with corned beef and cabbage for Saint Patricks Day.

How to Make Butter Carrots and Potato Wedges

Place carrots, potatoes, and butter into a cast iron skillet, sprinkle with salt and pepper.
Place cast-iron skillet in the oven and bake for 25 minutes.
Stir the potatoes. Turn up the oven temperature to 425 degrees and bake for another 20 minutes until potatoes start to brown.

A full serving tray of tender and juicy Butter Carrots and Potato Wedges ready to serve.

These amazing potatoes have been sneaking up on our meal plan from time to time, on those weeks… yeah, THOSE weeks.

Because sometimes you just need to give in, sometimes self-care means giving yourself what you want. As I always say eating healthy and right has more to do with self-control and moderation. So next time you allow yourself to indulge, just a little, go straight to these melt in your mouth butter carrots and potato wedges.

FAQ and Tips

Common Questions that get asked about the recipe, and tips to save you time and money.

Do I have to use medley potatoes?
I do recomend you use a small potato such as new potato, fingerling potato, or medley potatoes. Larger potatoes such as red potatos or russets take linger to cook and do not bake the same.
I am a vegan can I use plant-based butter substitute?
Yes, use the same amount. A stick of butter is a 1/2 cup so use a 1/2 cup of the plant-based butter.
Can you freeze these for later?
Yes! If you have leftovers they can be frozen up to 4 months. When ready to eat, place the frozen potatoes on a non stick sheet pan and bake until warmed through 10-20 minutes.

More Side Dish Recipes

Side DishesSautéed Onion Mustard Cabbage

Side DishesSweet and Tangy Cherry Peach Potato Hash

Side DishesSimple Bacon Asparagus: 15 Minute Side Dish

Recipe for Butter Carrots and Potato Wedges