Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Indulge in a vibrant and nourishing meal with Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. This delightful dish combines crispy roasted potato wedges, tender asparagus, and perfectly soft-boiled eggs, all served alongside a fresh garden salad. It’s not only visually appealing but also packed with flavor and nutrients, making it ideal for lunch or dinner. With easy preparation steps and wholesome ingredients, this recipe is perfect for anyone looking to enjoy a healthy and satisfying meal at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
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
- 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 the oven to 400F (200C). 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 after 10 minutes of roasting the potatoes. Cook for an additional 12-15 minutes.
- While veggies are roasting, boil eggs for 7 minutes. Transfer them to cold water to cool before peeling and halving.
- In a bowl, combine mixed greens, cherry tomatoes, cucumber, and red bell pepper. Drizzle with lemon juice or vinaigrette if desired.
- Arrange roasted potatoes, asparagus, jammy eggs, and salad on a plate for serving.
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 370mg