Description
Enjoy a vibrant plate of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad that’s healthy and satisfying. Dive into this recipe today!
Ingredients
Scale
- 1 medium potato, cut into wedges
- 1 tsp olive oil
- ½ tsp paprika
- ½ 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
- ½ cucumber, sliced
- ½ red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat your oven to 400F (200C).
- Toss potato wedges in a mixing bowl with olive oil, paprika, garlic powder, salt, and pepper until well coated.
- Spread them out on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping once halfway through until they are golden brown.
- While the potatoes roast, toss asparagus in olive oil along with salt and pepper in another bowl.
- Add them to the oven with the potatoes during their last 12-15 minutes of cooking until they are tender and slightly crisp.
- Bring water to a boil in a pot.
- Gently add eggs and boil for exactly 7 minutes.
- Transfer to cold water after boiling to stop cooking. Peel and slice in half when cool.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and bell pepper strips.
- Drizzle with lemon juice or your favorite vinaigrette if desired.
- To serve, arrange roasted potato wedges, asparagus spears, halved jammy eggs, and salad on a large plate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 4g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg