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