Name: Chtitha Batata (Algerian Potato Stew) recipe
Ingredients: 4 cloves garlic, peeled and halved;1 small fresh red chile pepper, seeded and chopped;1 teaspoon ground cumin;1 teaspoon paprika;½ teaspoon black pepper;½ teaspoon cayenne pepper;½ teaspoon salt;2 tablespoons olive oil;1 ½ pounds new potatoes, halved;1 tablespoon tomato paste;water to cover;salt to taste

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Ingredients

4 cloves garlic, peeled and halved 1 small fresh red chile pepper, seeded and chopped 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon cayenne pepper ½ teaspoon salt 2 tablespoons olive oil 1 ½ pounds new potatoes, halved 1 tablespoon tomato paste water to cover salt to taste

Nutrition Info

205.6 calories carbohydrate: 32.8 g cholesterol: : - fat: 7.2 g fiber: 4.4 g protein: 4.1 g saturatedFat: 1 g servingSize: - sodium: 377.6 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

Recipe Yield

4 servings

Recipe Note

This authentic Algerian potato stew is made with dersa, a spicy chile and garlic paste. It's delicious on its own as a vegan or vegetarian main, or served as a side to meat or fish. An easy way to enjoy North African cuisine at home with easy-to-find ingredients!

Alternatives to this recipe

Chtitha Batata (Algerian Potato Stew)