Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Indulge in the vibrant flavors of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad—a perfect meal for any occasion. This delightful dish features crispy, spiced potato wedges, tender roasted asparagus, and creamy soft-boiled eggs, all complemented by a fresh garden salad. It’s not only visually appealing but also packed with protein, fiber, and healthy carbs to keep you satisfied and energized.
- Prep Time: 10 minutes
- Cook Time: 30 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
- 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 with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast the potatoes for 25–30 minutes, flipping halfway through.
- Add asparagus tossed in olive oil to the oven during the last 12–15 minutes of cooking.
- Soft-boil eggs for 7 minutes; cool in cold water before peeling.
- Assemble salad with mixed greens and vegetables.
- Serve roasted potatoes, asparagus, and eggs alongside the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 370mg