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 it today!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 1
- Category: Dinner
- 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 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, flipping halfway through.
- In a bowl, toss asparagus with olive oil, salt, and pepper. Add to the oven after potatoes have roasted for 15 minutes. Roast for an additional 12-15 minutes.
- Boil eggs in water for 7 minutes for jammy yolks. Transfer to cold water before peeling.
- Combine mixed greens with cherry tomatoes, cucumber, and red bell pepper in another bowl; drizzle with lemon juice or vinaigrette.
- Plate potato wedges, asparagus, halved eggs, and salad together for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg