These gluten-free and vegan sumac roasted potatoes pack a flavorful punch! Sumac adds a bright, almost citrusy flavor to whatever you’re cooking, and it’s great for zesting up potatoes. It’s a Middle Eastern spice, so you can find it in Middle Eastern markets, spice shops, and online rather easily.
¼ cup olive oil
1 ½ pounds russet potatoes, peeled and cut into wedges
1 teaspoon Himalayan salt
½ teaspoon thyme
1 teaspoon sumac powder
¼ teaspoon ground black pepper
1 cup vegetable broth
– Turn the Instant Pot on and select the ‘Saute’ function. Heat olive oil and add potatoes, cook until lightly golden – around 5 to 8 minutes.
– Sprinkle salt, thyme, sumac, and pepper over potatoes. Pour in vegetable broth, close and lock the lid.
– Set on Manual with ‘High’ pressure for 7 minutes.
– When it’s done beeping, release pressure carefully using the ‘quick-release’, which is about 5 minutes. Unlock and remove lid.
Serve and enjoy! They taste wonderful with tahini or garlic sauce!
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