Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Indulge in a vibrant and nutritious meal with Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. This delightful dish is perfect for any occasion, combining crispy potato wedges, tender roasted asparagus, and creamy soft-boiled eggs. The fresh garden salad adds a burst of color and crunch, making it not just delicious but visually appealing too. Ideal for brunch, lunch, or dinner, this recipe is easy to prepare and offers endless customization options to suit your taste. Enjoy the wholesome goodness packed into every bite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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
- 5–6 cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat 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.
- While potatoes roast, toss asparagus in olive oil with salt and pepper. Roast on a separate sheet for about 12–15 minutes until tender.
- Boil eggs in a saucepan for exactly 7 minutes; transfer to cold water to stop cooking. Peel and halve.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper. Drizzle with lemon juice or vinaigrette if desired.
- Plate the roasted potato wedges alongside asparagus and jammy eggs. Serve fresh garden salad on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 370mg