Chtitha Batata (Algerian Potato Stew)

4 cloves Garlic

1 small Red Chilli

1 tsp Ground Cumin

1 teaspoon Paprika

1/2 teaspoon Black Pepper

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Salt

2 tablespoons Olive Oil

2 Lbs New Potatoes

1 tablespoon Tomato Puree

Boiled Water

To taste Salt

1- Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste.

2- Add olive oil and mix dersa well.

3- Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes.

4- Add potato halves and stir to combine with the dersa.

5- Stir in tomato paste.

6- Pour in enough water to just cover the potatoes and bring to a boil.

7- Reduce heat and simmer until potatoes are tender, about 40 minutes.

8- Ladle potatoes into a serving bowl.

9- Spoon any remaining sauce over the potatoes.