Chtitha Batata (Algerian Potato Stew)

Ingredients

• 4 clovegarlic
• 1red chilli, 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 purée
• water, boiling; enough to just cover the potatoes

Method

1. 1

   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.

2. 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.

3. 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.

4. 4

   Ladle the potatoes into a serving bowl and spoon any remaining sauce over the top.