Description
Experience a delightful culinary adventure with our Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. This wholesome dish features crispy potato wedges, tender asparagus, and perfectly soft-boiled eggs, all harmoniously combined to create a satisfying meal that’s visually stunning and packed with nutrients. Ideal for any occasion, from leisurely breakfasts to cozy dinners, this recipe allows you to enjoy a burst of flavors and textures in every bite.
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
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes until golden brown.
- Meanwhile, coat asparagus in olive oil and season. Add to the oven after 15 minutes of potatoes roasting; roast for an additional 12–15 minutes.
- Boil eggs for 7 minutes for a jammy center, then cool in cold water before peeling.
- Assemble mixed greens, cherry tomatoes, cucumber slices in a bowl; optionally dress with lemon juice or vinaigrette.
- Serve warm by plating potatoes, asparagus, jammy eggs, and salad together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 370mg