Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-on-the-outside, fluffy-on-the-inside roasted potato wedges seasoned with the uniquely spicy Tasmanian pepperberry and finishing sea salt. This australian-inspired snacks (vegan) ready in about 50 minutes turns olive oil, Tasmanian pepperberry, ground, sea salt flakes into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Australian cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss 2 lbs potato wedges with 3 tbsp olive oil, 1 tsp ground Tasmanian pepperberry, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary until evenly coated.
  2. Step 2: Arrange the potato wedges in a single layer on the baking sheet, making sure they have space to crisp up.
  3. Step 3: Roast for 35-40 minutes, flipping halfway through, until golden and crispy on the edges and tender inside.
  4. Step 4: Remove from oven and immediately sprinkle with 1 tsp sea salt flakes for a bright finishing touch. Serve hot as a side or snack.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tasmanian Pepperberry and Sea Salt Roasted Potato Wedges vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes