Chtitha Batata (Algerian Potato Stew)

 

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!

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
• Stew:
  • 1 ½ pounds new potatoes, halved
  • 1 tablespoon tomato paste
  • water to cover
  • salt to taste

  • Directions

    Instructions Checklist

    • Step 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.

    • Step 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.

    • Step 3

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

    Nutrition Facts

    Per Serving:

     

    206 calories; protein 4.1g; carbohydrates 32.8g; fat 7.2g; sodium 377.6mg