Chtitha Batata (Algerian Potato Stew) Recipe

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.