Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Indulge in a wholesome and vibrant dish with Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. This delightful recipe features crispy potato wedges, tender asparagus, and perfectly soft-boiled eggs, all enriched with a refreshing garden salad. It’s not only visually appealing but also packed with nutrients to keep you energized throughout the day. Simple to prepare in just 40 minutes, this meal is perfect for both busy weeknights and casual gatherings. Customize it with seasonal vegetables for added flavor and nutrition, making it a versatile addition to your cooking repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium potato
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 6–8 asparagus spears, trimmed
- 1 tsp olive oil
- Salt & pepper
- 2 soft-boiled eggs
- 1 cup mixed greens
- 6–8 cherry tomatoes, halved
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat the oven to 400F (200C). Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper; spread on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through.
- Meanwhile, toss asparagus with olive oil, salt, and pepper; roast in the same oven for 12-15 minutes until tender.
- Boil eggs in a saucepan for 7 minutes; cool under cold water, peel, and cut in half.
- Combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper in a bowl; add lemon juice or vinaigrette if desired.
- Plate the roasted potatoes and asparagus alongside the jammy eggs and salad. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg