A vibrant and satisfying plate featuring Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is perfect for any occasion. This dish combines spiced roasted potato wedges, tender asparagus, creamy jammy eggs, and a crisp veggie salad, making it great for lunch or dinner. Its balance of fiber, healthy carbs, and protein offers a feel-good meal that’s both delicious and nutritious.
Why You’ll Love This Recipe
- Quick to Prepare: You can whip this meal up in about 40 minutes, making it perfect for busy weeknights.
- Full of Flavor: The combination of spices and fresh ingredients brings out the best flavors in every bite.
- Versatile: Enjoy it as a light lunch or a hearty dinner; it’s suitable for various dining occasions.
- Nutrient-Rich: Packed with vegetables and protein, this dish supports a balanced diet.
- Customizable: Feel free to add your favorite veggies or substitute proteins based on your preferences.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Baking sheet
- Large pot
- Mixing bowl
- Slotted spoon
- Knife
Importance of Each Tool
- Baking sheet: Ideal for roasting the potatoes and asparagus evenly.
- Large pot: Essential for boiling the eggs to achieve that perfect jammy texture.
- Mixing bowl: Useful for tossing the salad ingredients together before serving.
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 a mixing bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, flipping once halfway through.
Step 2: Roast the Asparagus
While the potatoes are roasting, toss the asparagus in olive oil along with salt and pepper. After the potatoes have been roasting for about 10 minutes, add the asparagus to the oven. Roast together for an additional 12-15 minutes until both are tender and slightly crisp.
Step 3: Boil the Eggs
In a large pot of boiling water, carefully place the eggs. Boil them for about 7 minutes. Once done, cool them in cold water before peeling. Cut each egg in half once peeled.
Step 4: Assemble the Salad
In a mixing bowl, toss together mixed greens, cherry tomatoes, cucumber slices, and red bell pepper strips. Drizzle with lemon juice or your favorite vinaigrette if desired.
Step 5: Plate & Serve
Arrange your roasted potato wedges, asparagus spears, jammy eggs (cut side up), and fresh garden salad on a large plate. Serve warm and enjoy!
How to Serve Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
This dish is not only delicious but also visually appealing. Serving it creatively can enhance the dining experience. Here are some serving suggestions to make your meal even more delightful.
On a Large Platter
- Arrange all components beautifully on a large platter for a family-style meal. This encourages sharing and makes for an inviting presentation.
Individual Plates
- Serve each component separately on individual plates. This allows guests to customize their portions and enjoy each bite.
With Extra Dressing
- Provide additional vinaigrette or lemon juice on the side. This adds a fresh zing that complements the salad and roasted vegetables.
Garnished with Herbs
- Sprinkle fresh herbs like parsley or chives over the dish before serving. This adds a pop of color and enhances flavor.
How to Perfect Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Perfecting this dish enhances its flavors and textures. Here are some tips to ensure your meal turns out great every time.
- Use Fresh Ingredients: Fresh vegetables and eggs yield better flavors and textures, making your dish more enjoyable.
- Preheat Your Oven: Ensuring the oven is at the right temperature before roasting helps achieve crispy potato wedges and perfectly cooked asparagus.
- Don’t Overcrowd the Pan: Spreading out the potatoes and asparagus allows for even roasting, resulting in better texture.
- Watch Cooking Times: Keep an eye on cooking times for both the potatoes and asparagus. They should be tender but not mushy.
- Experiment with Seasonings: Feel free to add other spices or herbs to suit your taste preferences, enhancing the overall flavor profile.
Best Side Dishes for Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Pairing your main dish with complementary sides can elevate your meal. Here are some great side dishes to consider:
- Grilled Vegetables: A mix of bell peppers, zucchini, and onions grilled until charred adds smoky flavor.
- Quinoa Salad: Quinoa tossed with diced cucumbers, tomatoes, and a light dressing provides a refreshing contrast.
- Hummus Platter: Serve assorted hummus flavors with pita bread and raw veggies for dipping.
- Roasted Chickpeas: Crispy roasted chickpeas seasoned with spices offer a crunchy snack that pairs well.
- Coleslaw: A tangy coleslaw adds crunch and acidity that complements the richness of eggs.
- Fruit Salad: A light fruit salad brings sweetness and freshness to balance the savory elements of your plate.
- Sweet Potato Fries: These sweet potato fries provide an alternative take on classic fries that are both tasty and nutritious.
- Corn on the Cob: Grilled or boiled corn on the cob brushed with herb butter makes for a satisfying side option.
Common Mistakes to Avoid
It’s easy to make a few missteps when preparing Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad. Here are some common mistakes to watch for.
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Skipping the seasoning: Failing to season your potato wedges and asparagus can lead to bland results. Always add enough salt, pepper, and spices for flavor.
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Not preheating the oven: Cooking in an unheated oven can cause uneven cooking. Preheat your oven to ensure a perfectly roasted texture.
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Overcrowding the baking sheet: Placing too many potato wedges or asparagus on one tray can steam rather than roast them. Make sure there’s space between each piece for optimal crispiness.
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Ignoring the salad dressing: A fresh garden salad needs a good dressing to tie flavors together. Don’t forget to drizzle with lemon juice or vinaigrette for extra zest.
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Under-cooking the eggs: Soft-boiled eggs should be cooked just right for that creamy center. Follow the timing closely to achieve jammy perfection.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days for best quality.
Freezing Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
- Place cooled potato wedges and asparagus in freezer-safe bags or containers.
- They can be frozen for up to 2 months; however, salads are best enjoyed fresh.
Reheating Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
- Oven: Preheat to 350°F (175°C). Spread food on a baking sheet and heat until warmed through.
- Microwave: Place food on a microwave-safe plate and heat in 30-second intervals until hot.
- Stovetop: Heat in a skillet over medium heat until warmed; add a splash of water if needed to prevent sticking.
Frequently Asked Questions
Here are some common questions about preparing Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad.
Can I use different vegetables in the salad?
Absolutely! Feel free to customize your salad by adding any of your favorite vegetables like radishes, carrots, or sprouts.
How do I achieve the perfect jammy eggs?
Boil eggs for exactly 7 minutes. This timing ensures that you get that soft yolk consistency without being runny.
What is the best way to store leftovers?
Store leftover potato wedges and asparagus in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes! You can prepare all components ahead of time and assemble just before serving for freshness.
How do I make these roasted potato wedges crispy?
Ensure they are well spaced on the baking sheet and avoid overcrowding. The hot air needs room to circulate around each piece.
Final Thoughts
Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is not just satisfying but also versatile! You can easily customize this dish by adding your preferred vegetables or spices. Try it today for a delightful meal that’s both nutritious and delicious!
Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Enjoy a vibrant plate of Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad that’s packed with flavor. Try it now!
- Total Time: 40 minutes
- Yield: Serves 1
Ingredients
- 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 the potato wedges in a mixing bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, flipping once halfway through.
- While the potatoes are roasting, toss the asparagus in olive oil along with salt and pepper. After the potatoes have been roasting for about 10 minutes, add the asparagus to the oven. Roast together for an additional 12-15 minutes until both are tender and slightly crisp.
- In a large pot of boiling water, carefully place the eggs. Boil them for about 7 minutes. Once done, cool them in cold water before peeling. Cut each egg in half once peeled.
- In a mixing bowl, toss together mixed greens, cherry tomatoes, cucumber slices, and red bell pepper strips. Drizzle with lemon juice or your favorite vinaigrette if desired.
- Arrange your roasted potato wedges, asparagus spears, jammy eggs (cut side up), and fresh garden salad on a large plate. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 370mg
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