chtitha batata (algerian potato stew)

chtitha batata (algerian potato stew)
  • Dersa:
  • 4 cloves garlic, peeled and halved
  • 1 small fresh red chile pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Stew:
  • 1 1/2 pounds new potatoes, halved
  • 1 tablespoon tomato paste
  • water to cover
  • salt to taste


  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.

08/18/2019
chtitha batata (algerian potato stew), recipe PT15M PT1H 5 455 calories

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