Chtitha Batata (Algerian Potato Stew)

3 steps · 17 min total

1. 01

   Make the Dersa Paste

   In a mortar, combine the garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt. Grind with a pestle until you have a smooth, aromatic paste. Stir in the olive oil until well combined with the dersa.
2. 02

   Simmer the Potatoes

   Heat a large saucepan over medium heat. Add the dersa and stir-fry for 2 to 4 minutes, until it smells deeply fragrant and the oil starts to separate slightly. Add the potato halves, stirring well to coat them thoroughly with the dersa.

   Stir in the tomato paste, then pour in just enough water to barely cover the potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are completely tender, about 40 minutes.

3. 03

   Serve the Stew

   Ladle the tender potatoes into a serving bowl. Spoon any remaining rich sauce over the top.