Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Enjoy Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad—a healthy meal packed with flavor! Try this recipe 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, 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
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat the oven to 400F (200C).
- Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast potatoes for 25-30 minutes, flipping halfway through.
- Toss asparagus with olive oil, salt, and pepper; add to the baking sheet when potatoes have 15 minutes left.
- Boil eggs for 7 minutes; cool in cold water before peeling.
- Assemble salad with mixed greens and vegetables; drizzle with lemon juice if desired.
- Plate roasted potatoes and asparagus alongside jammy eggs and salad.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 370mg