Step 1 of 7
Chtitha Batata (Algerian Potato Stew)
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.
Step 2
Work the olive oil into the paste until it loosens. This is the dersa, and it is the whole flavor of the dish.
Step 3
Heat a large saucepan over medium heat and fry the dersa for 2–4 minutes, stirring, until it smells fragrant rather than raw.
Step 4
Add the halved potatoes and turn them until every cut face is coated in the red paste, then stir the tomato paste through.
Step 5
Pour in just enough boiling water to cover the potatoes and bring it to the boil.
Step 6
Drop the heat and simmer for about 40 minutes, until the potatoes are soft and the liquid has reduced to a thick sauce.
Step 7
Ladle the potatoes into a serving bowl and spoon whatever sauce is left in the pan over them.
