Chtitha Batata (Algerian Potato Stew)

Ingredients

• Garlic — 4 pcs
• Red Chilli — 1 pcs
• Ground Cumin — 1 tsp
• Paprika — 1 tsp
• Black Pepper — 0.5 tsp
• Cayenne Pepper — 0.5 tsp
• Salt — 0.5 tsp
• Olive Oil — 2 tbsp
• New Potatoes — 2 lb
• Tomato Puree — 1 tbsp
• Water
• Salt

Steps

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.