Potatoes with Carrot Sauce

Baked potatoes served in a shallow bowl in a carrot sauce and garnished with dill.
This recipe is sponsored by Slap Yo' Daddy

Vegetables can be made a little more fun with recipes like this barbecue baked potatoes served in a sauce of carrot and ginger sauce. The vegetables are combined with simple flavoring elements to create a far more appealing side dish.

Potatoes covered in a light seasoned oil bake really well in an enclosed barbecue creating a crispy potatoes with a slight smokey flavor to boost.

The carrots are easily simmered in a saucepan before being flavored with cream and grated ginger. If cooking in the back yard it is easy to pop inside and use a blender to puree. If camping using a potato masher is a great alternative and creates an argabley better textured result.

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Pieces of potato covered in a herb oil cooking on a grill.
The seasoned potatoes are baked in a hot closed grill to create a flavoresome crispy potato.
A glass bowl filled with cut potatoes and topped with a range of seasonings.
The prepared potatoes are tossed in a bowl with the oil and seasonings to create an even covering before being cooked.
Cut carrots in a saucepan of water on a gas stove.
The carrots are simmered until well cooked and soft before being pureed into the sauce for serving.
Baked potatoes served in a shallow bowl in a carrot sauce and garnished with dill.
Once the potatoes are cooked to a light brown they are served in the carrot ginger sauce and garnished with a green herb such as dill.

Potatoes with Carrot Sauce Recipe

This recipe is sponsored by Slap Yo’ Daddy.
Baked potatoes served in a shallow bowl in a carrot sauce and garnished with dill.
This is a tasty side dish with barbecue roasted potataoes served in a carrot and ginger sauce.
Preparation 30 minutes
Cook 45 minutes
Ready in 1 hour 15 minutes
Servings 4
CourseSide Dish


Carrot and Ginger Sauce

  • 1/2 pound carrots
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup whipping cream
  • 2 teaspoons finely grated fresh ginger
  • salt and pepper to taste

Baked Potatoes


  • grill


Carrot and Ginger Sauce

  • Peel the carrots and cut them into even-sized pieces.
  • Combine the carrots, water, and salt in a saucepan.
  • Bring to boil then reduce heat to simmer covered until tender, about 25 minutes. Drain and reserve cooking liquid.
  • Transfer carrots to a food processor keeping the boiling liquid. Puree until smooth, alternatively, you can use a potato masher.
  • Add some cream and grated ginger then puree to blend. Transfer the pureed carrots back into the saucepan, then warm and add enough reserved cooking liquid to create a thick sauce.
  • Taste and season with salt and pepper.
    Tip: You can make it ahead and refrigerate, then rewarm it before serving.

Baked Potatoes

  • Preheat the closed grill to 300 degrees F (150 degrees C).
  • Peel and cut the potatoes into even pieces.
  • Toss the potato pieces in a bowl with vegetable oil, fresh thyme, and all-purpose rub.
  • Roast the potatoes in the preheated closed grill or a camp oven.
  • When the potatoes are tender, about 12-20 minutes, remove and place in a bowl. Drizzle with some lemon juice.

To Serve

  • Layer the carrot ginger sauce on a serving plate. Arrange the roasted potato on top. Garnish with chopped fresh herbs such as chives, parsley, dill, or basil.

Nutritional Information

Calories: 397kcalCarbohydrates: 66gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 17mgSodium: 942mgPotassium: 1599mgFiber: 10gSugar: 6gVitamin A: 9961IUVitamin C: 75mgCalcium: 123mgIron: 5mg

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Harry Soo

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“There is no better way to express love than cooking tender moist barbecue.” – Harry Soo

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