Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Enjoy delicious Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad! A flavorful meal that’s easy to prepare—try it today!
- 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
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 6–8 asparagus spears
- 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
- 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 and roast for 25-30 minutes until golden.
- In the same bowl, coat asparagus with olive oil, salt, and pepper. Add to the oven midway through roasting the potatoes for 12-15 minutes.
- For jammy eggs, boil eggs for exactly 7 minutes; then cool in cold water before peeling.
- Mix greens, cherry tomatoes, cucumber, and bell pepper in a bowl; drizzle with lemon juice or vinaigrette if desired.
- Plate roasted wedges and asparagus alongside sliced jammy eggs and salad.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 370mg