Step 1 of 4
Chtitha Batata (Algerian Potato Stew)
Combine the garlic, chilli, ground cumin, paprika, black pepper, cayenne, and salt in a mortar. Grind with a pestle until it forms a paste. Add the olive oil and mix the dersa well.
Step 2
Heat a large saucepan over medium heat and stir-fry the dersa until fragrant, 2–4 minutes. Add the potato halves and stir to coat with the dersa, then stir in the tomato purée.
Step 3
Pour in enough boiling water to just cover the potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 40 minutes.
Step 4
Ladle the potatoes into a serving bowl and spoon any remaining sauce over the top.
