Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Indulge in the delightful experience of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad—a vibrant dish that brings together crispy potato wedges, tender asparagus, creamy jammy eggs, and a refreshing garden salad. Perfect for any meal of the day, this recipe is not only delicious but also nutritious and easy to prepare. In just 40 minutes, you can create a colorful plate that balances flavors and textures, making it an ideal choice for brunch, lunch, or dinner.
- 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, cut into wedges
- 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
- 5–6 cherry tomatoes, halved
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Add asparagus tossed in olive oil, salt, and pepper to the oven during the last 12-15 minutes of roasting.
- Boil eggs for 7 minutes in water; cool in cold water before peeling.
- Assemble salad with mixed greens, cherry tomatoes, cucumber, and red bell pepper. Drizzle with lemon juice or vinaigrette if desired.
- Plate the roasted potatoes and asparagus with jammy eggs and salad.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg