Otherby TheMealDBChtitha Batata (Algerian Potato Stew)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 cloves Garlic1 small Red Chilli1 tsp Ground Cumin1 teaspoon Paprika1/2 teaspoon Black Pepper1/2 teaspoon Cayenne Pepper1/2 teaspoon Salt2 tablespoons Olive Oil2 Lbs New Potatoes1 tablespoon Tomato PureeBoiled WaterTo taste SaltStepsStep-by-step0 of 3 done1Combine 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.2Heat 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.3Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.Source: TheMealDB
