Chtitha Batata (Algerian Potato Stew)

• Garlic4 cloves
• Red Chilli1 small
• Ground Cumin1 tsp
• Paprika1 teaspoon
• Black Pepper1/2 teaspoon
• Cayenne Pepper1/2 teaspoon
• Salt1/2 teaspoon
• Olive Oil2 tablespoons
• New Potatoes2 Lbs
• Tomato Puree1 tablespoon
• WaterBoiled
• SaltTo taste

Instructions

1. 1

   Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste.

2. 2

   Add olive oil and mix dersa well.

3. 3

   Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes.

4. 4

   Add potato halves and stir to combine with the dersa.

5. 5

   Stir in tomato paste.

6. 6

   Pour in enough water to just cover the potatoes and bring to a boil.

7. 7

   Reduce heat and simmer until potatoes are tender, about 40 minutes.

8. 8

   Ladle potatoes into a serving bowl.

9. 9

   Spoon any remaining sauce over the potatoes.