Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. This colorful dish combines crispy potato wedges, tender asparagus, and perfectly soft-boiled eggs atop a refreshing garden salad, creating a satisfying meal that’s both nutritious and delightful. Ideal for any occasion, this recipe is quick to prepare, making it perfect for busy weekdays or leisurely weekends. With its easy-to-follow instructions and customizable options, you can enjoy a wholesome plate that not only looks good but also tastes incredible.

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

  1. Preheat oven to 400°F (200°C). Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
  2. For the asparagus: After potatoes have roasted for 15 minutes, toss asparagus with olive oil, salt, and pepper. Add to the oven and roast for an additional 12-15 minutes.
  3. Boil eggs: In a pot of boiling water, carefully add eggs and cook for 7 minutes. Transfer to cold water to cool before peeling.
  4. Assemble salad: Combine mixed greens with halved cherry tomatoes in a bowl; drizzle with optional lemon juice or vinaigrette.
  5. Serve: Arrange roasted potato wedges and asparagus on a plate with halved jammy eggs and salad on the side.

Nutrition

Find it online: https://dailyrecipetime.com/roasted-potato-wedges-with-asparagus-jammy-eggs-fresh-garden-salad/