Chtitha Batata (Algerian Potato Stew)

Name: Chtitha Batata (Algerian Potato Stew)
Yield: 4 servings
Cuisine: Algerian
Ingredients: 4 cloves Garlic; 1 small Red Chilli; 1 tsp Ground Cumin; 1 teaspoon Paprika; 1/2 teaspoon Black Pepper; 1/2 teaspoon Cayenne Pepper; 1/2 teaspoon Salt; 2 tablespoons Olive Oil; 2 Lbs New Potatoes; 1 tablespoon Tomato Puree; Boiled Water; To taste Salt

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Garlic4 cloves
Red Chillismall1
Ground Cumin1 tsp
Paprika1 tsp
Black Pepper½ tsp
Cayenne Pepper½ tsp
Salt½ tsp
Olive Oil2 tbsp
New Potatoes2 lb
Tomato Puree1 tbsp
Water
Salt

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

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.