Chtitha Batata (Algerian Potato Stew)

Ingredients

• 4 clovegarlic
• 1red chili, small
• 1 tspground cumin
• 1 tsppaprika
• 1/2 tspblack pepper
• 1/2 tspcayenne pepper
• 1/2 tspsalt, for dersa paste; plus more to taste
• 2 tbspolive oil
• 2 lbnew potatoes, halved
• 1 tbsptomato paste
• water, boiling; enough to just cover the potatoes

Method

1. 1

   Put the garlic, chili, cumin, paprika, black pepper, cayenne and salt into a mortar and pound them with the pestle until they break down into a rough paste.

2. 2

   Work the olive oil into the paste until it loosens. This is the dersa, and it is the whole flavor of the dish.

3. 3

   Heat a large saucepan over medium heat and fry the dersa for 2–4 minutes, stirring, until it smells fragrant rather than raw.

4. 4

   Add the halved potatoes and turn them until every cut face is coated in the red paste, then stir the tomato paste through.

5. 5

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

6. 6

   Drop the heat and simmer for about 40 minutes, until the potatoes are soft and the liquid has reduced to a thick sauce.

7. 7

   Ladle the potatoes into a serving bowl and spoon whatever sauce is left in the pan over them.