Chtitha Batata (Algerian Potato Stew)

Ingredients

• 4 cloves — Garlic
• 1 small — Red Chilli
• 1 tsp — Ground Cumin
• 1 teaspoon — Paprika
• 0.5 teaspoon — Black Pepper
• 0.5 teaspoon — Cayenne Pepper
• 0.5 teaspoon — Salt
• 2 tablespoons — Olive Oil
• 2 Lbs — New Potatoes
• 1 tablespoon — Tomato Puree
• 1 Boiled — Water
• 1 To taste — Salt

Steps

1. Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
2. Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
3. Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

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