Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

A plate of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is not just a meal; it’s an experience! This dish shines in its vibrant colors and flavors, making it perfect for any occasion, from weekday dinners to weekend brunches. The delightful combination of roasted potato wedges, asparagus, soft-boiled eggs, and a fresh salad not only satisfies hunger but also provides a healthy balance of nutrients. Enjoy this comforting dish that brings together comfort food and nutritious ingredients.

Why You’ll Love This Recipe

• Flavorful and Savory: The spiced potato wedges and tender asparagus create a harmony of tastes that excite your palate.
• Quick Preparation: With only 10 minutes of prep time, this recipe fits perfectly into a busy schedule.
• Nutritious Balance: Packed with fiber, healthy carbs, and protein, it’s a wholesome meal you can feel good about.
• Versatile Serving Options: Ideal for solo dining or as a side for larger gatherings; you can easily scale the recipe.
• Visual Appeal: The colorful presentation makes this dish as pleasing to the eyes as it is to the taste buds.

Tools and Preparation

To prepare this delicious meal, having the right tools on hand makes all the difference. With basic kitchen equipment, you’ll be ready to create your masterpiece!

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Pot for boiling eggs
• Spoon for serving

Importance of Each Tool

• Baking sheet: Essential for roasting vegetables evenly while allowing excess moisture to escape, resulting in crispy textures.
• Mixing bowl: Perfect for combining ingredients before cooking, ensuring even seasoning throughout your dishes.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Plate (serves 1):

• 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

For the Salad:

• 1 cup mixed greens
• 5-6 cherry tomatoes, halved
• Cucumber, sliced
• Red bell pepper, sliced
• Optional: splash of lemon juice or vinaigrette

How to Make Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

Step 1: Roast the Potatoes

Preheat your oven to 400F (200C). Toss the potato wedges in olive oil, paprika, garlic powder, salt, and pepper until they are well-coated. Spread them out on a baking sheet and roast for 25-30 minutes. Remember to flip them halfway through for even cooking.

Step 2: Roast the Asparagus

In a mixing bowl, toss the asparagus with olive oil, salt, and pepper. Once the potatoes have been roasting for about 15 minutes, add the asparagus to the oven. Roast them together for another 12-15 minutes until the asparagus is tender yet crisp.

Step 3: Boil the Eggs

While your veggies are roasting, place your eggs in a pot of water. Bring it to a boil and let them cook for about 7 minutes for jammy perfection. After boiling, transfer them to cold water to stop cooking. Peel gently and cut each egg in half.

Step 4: Assemble the Salad

In another bowl, combine mixed greens with halved cherry tomatoes, cucumber slices, and red bell pepper slices. Drizzle with lemon juice or your favorite vinaigrette if desired. Toss gently.

Step 5: Plate & Serve

On a large plate, arrange your roasted potato wedges alongside asparagus and halved soft-boiled eggs. Add a generous portion of fresh garden salad on the side. Enjoy your warm meal!

How to Serve Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

Serving Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is a delightful experience that brings together vibrant flavors and textures. Here are some creative serving suggestions to enhance your meal.

On a Rustic Wooden Board

• Arrange the roasted potato wedges and asparagus on a rustic wooden board for a charming presentation. Serve the jammy eggs in small bowls for an elegant touch.

With a Lemon Vinaigrette Drizzle

• Drizzle the salad with lemon vinaigrette just before serving. The tangy flavor adds brightness and complements the richness of the eggs perfectly.

In Individual Bowls

• Serve each component in individual bowls for a fun and interactive dining experience. Guests can mix and match as they please!

Topped with Fresh Herbs

• Garnish the dish with fresh herbs such as parsley or chives. This adds color and enhances the overall flavor profile.

How to Perfect Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

Perfecting this dish comes down to attention to detail and technique. Here are some tips to ensure your meal turns out delicious every time.

• Cut Evenly: Make sure the potato wedges are cut into similar sizes for even cooking. This ensures they roast uniformly and achieve that perfect crispiness.

• Preheat Your Oven: Always preheat your oven before roasting. A hot oven helps in achieving that golden-brown exterior on both potatoes and asparagus.

• Don’t Crowd the Pan: Give enough space between potato wedges and asparagus on the baking sheet. This allows hot air to circulate, ensuring everything cooks evenly.

• Use Fresh Ingredients: Opt for fresh, seasonal vegetables for your salad. They not only taste better but also add more nutrients to your meal.

Best Side Dishes for Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

Adding side dishes can complement your main plate beautifully. Here are some great options to consider alongside your roasted potato wedges with asparagus, jammy eggs, and fresh garden salad.

1. Grilled Chicken Breast: A lean protein option that pairs well with the flavors of the main dish. Season simply with herbs or spices before grilling.

2. Quinoa Salad: A light and nutritious side made from cooked quinoa tossed with diced vegetables and lemon juice for extra zest.

3. Steamed Broccoli: Bright green steamed broccoli adds color and is rich in vitamins. A sprinkle of lemon juice enhances its flavor.

4. Roasted Carrots: Sweet roasted carrots drizzled with olive oil make a lovely contrast to the savory elements of your main dish.

5. Couscous Pilaf: Fluffy couscous mixed with herbs and spices provides a delightful texture that complements the crunch of roasted vegetables.

6. Baked Sweet Potatoes: Their natural sweetness balances well with savory flavors while offering additional fiber and nutrients.

7. Garlic Breadsticks: Soft breadsticks infused with garlic butter can serve as a comforting addition, perfect for dipping into egg yolks or vinaigrette.

8. Coleslaw: A crunchy coleslaw made from cabbage, carrots, and a light dressing offers a refreshing crunch that contrasts nicely with roasted items.

Common Mistakes to Avoid

Making roasted potato wedges with asparagus, jammy eggs, and fresh garden salad can be simple, but there are a few common mistakes to watch out for.

• Skipping the Preheat: Not preheating your oven can lead to uneven cooking. Always preheat to ensure your potatoes and asparagus roast perfectly.

• Overcrowding the Pan: When roasting, overcrowding results in steaming rather than roasting. Spread out the wedges and asparagus on the baking sheet for optimal crispness.

• Ignoring Seasoning: A lack of seasoning can make your dish bland. Don’t forget salt and pepper; they enhance the flavors significantly.

• Egg Timing Mistakes: Boiling eggs for too long or too short can ruin their texture. Aim for exactly 7 minutes for that perfect jammy yolk.

• Unbalanced Salad Ingredients: Using too many strong flavors in your salad can overpower it. Stick to fresh greens and a light dressing for balance.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• Consume within 2-3 days for best quality.

Freezing Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

• It’s best to freeze only the potato wedges and asparagus separately.
• Use freezer-safe bags or containers and consume within 1 month.

Reheating Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat on medium power in short bursts of 30 seconds until warmed through.
• Stovetop: Warm in a skillet over medium heat, adding a splash of water to rehydrate if needed.

Frequently Asked Questions

Here are some common questions about making roasted potato wedges with asparagus, jammy eggs, and fresh garden salad.

Can I use different vegetables in the salad?

Yes! Feel free to include any seasonal vegetables you enjoy. Carrots or radishes can add crunch and flavor.

How do I achieve crispy potato wedges?

Ensure they are well spaced on the baking sheet and flip them halfway through roasting. This helps them brown evenly.

What is a good substitute for jammy eggs?

If you prefer, you can use hard-boiled eggs instead. They will offer a firmer texture but still complement the dish well.

Can I make this dish vegan?

Absolutely! Substitute the eggs with avocado slices or tofu scramble for a plant-based version that remains satisfying.

Final Thoughts

Roasted potato wedges with asparagus, jammy eggs, and fresh garden salad create a vibrant meal that’s both delicious and nutritious. This dish is versatile; customize it by adding your favorite veggies or changing up the seasoning. Try this recipe today for a delightful experience!