Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the cubed potatoes with olive oil, paprika, garlic powder, half of the salt, and half of the black pepper.
Step 3. Spread the potatoes on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden brown and crispy.
Step 4. While the potatoes roast, place the eggs in a saucepan and cover with water.
Step 5. Bring the water to a boil, then reduce the heat and simmer for 7 to 8 minutes for jammy yolks.
Step 6. Transfer the eggs to an ice bath and let them cool for 5 minutes before peeling.
Step 7. Peel the eggs and slice them in half.
Step 8. Dice the tomatoes and avocado, and shred the carrots if needed.
Step 9. Arrange the roasted potatoes, eggs, avocado, tomatoes, and carrots on a serving plate.
Step 10. Sprinkle the remaining salt, black pepper, and fresh parsley over the avocado and eggs.
Step 11. Serve immediately and enjoy.
Storage and Reheating Tips
Store the eggs, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best prepared fresh, but leftovers can be stored with a little lemon juice to help reduce browning.
Reheat the potatoes in an oven, air fryer, or skillet to restore their crisp texture.
Eggs can be enjoyed cold or gently warmed before serving.
Do not freeze the assembled plate, as the fresh vegetables and avocado will lose their texture after thawing.
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