This Amish Carrot and Potato Roast is a magnificent, comforting, and wonderfully simple farmhouse side dish. By slow-roasting root vegetables in an abundance of melted butter, the carrots unlock their deep, natural sweetness while the potatoes develop incredibly creamy interiors and crispy, caramelized edges. It is a foolproof, hands-off dish that fills the entire kitchen with a rich, savory aroma.
Ingredients:
| Ingredient |
Quantity |
| Carrots (peeled and cut into thick sticks) |
1 / 1/2 / pounds |
| Yellow potatoes like Yukon Gold (scrubbed and cut into 1-inch chunks) |
1 / 1/2 / pounds |
| Unsalted butter (melted, plus extra for greasing) |
6 / tablespoons |
| Kosher salt |
1 / 1/2 / teaspoons |
Step-by-Step Directions:
Step 1: Fire Up and Prep the Dish: Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish (2 / to 2 / 1/2 / quarts) with a thin pat of extra butter. This small step keeps the vegetables from sticking and helps create a beautiful brown crust along the edges of the dish.
Step 2: Prep and Layer the Root Veggies: Peel your 1 1/2 pounds of carrots and slice them into thick sticks, about 1/2 / to 3/4 / inch wide and 2 / to 3 / inches long. Scrub your 1 1/2 pounds of yellow potatoes well (leave the skins on for a rustic, crisp texture) and cut them into 1 / inch chunks. Spread the carrots and potatoes out into an even layer directly in your greased casserole dish.
Tip: Make sure the vegetables are spread out well. A shallow layer ensures the hot air circulates evenly so they roast and caramelize beautifully, whereas piling them too deep will trap moisture and steam them instead.
Step 3: Sauce and Toss: Melt your 6 tablespoons of unsalted butter in a small bowl or measuring cup. Stir the 1 1/2 teaspoons of kosher salt straight into the melted fat until it is evenly distributed. Pour the seasoned butter all over the carrots and potatoes, then use a large spoon or clean hands to toss everything together until every vegetable piece is glossy and coated.
Step 4: The Covered Bake: Cover the casserole dish tightly with a sheet of aluminum foil. Place it on the middle rack of your preheated oven and bake covered for 25 / to 30 / minutes. This traps the internal steam to cook the centers of the potatoes and carrots until they are just tender when pierced with a knife.
Step 5: The Uncovered Roast: Carefully peel away the foil (be mindful of hot steam escaping). Give the vegetables a gentle stir to re-coat them with the hot, buttery pan juices, and spread them back out. Return the uncovered dish to the oven and continue baking for another 25 / to 35 / minutes, stirring once halfway through.
Step 6: Finish and Serve: Your total bake time will run about 50 / to 65 / minutes. You’ll know they are done when the vegetables are fork-tender, the edges are richly caramelized, and deep golden-brown spots form. Taste a piece, adjust with an extra tiny pinch of salt if desired, and bring the dish straight to the table. Spoon the golden, salted butter pan juices over each portion right before eating!
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