Chtitha Batata (Algerian Potato Stew)

• 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

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.

dersa, garlic, red chile pepper, ground cumin, paprika, black pepper, cayenne pepper, salt, olive oil, new potatoes, tomato paste, water, salt

Taken from www.allrecipes.com/recipe/265319/chtitha-batata-algerian-potato-stew/ (may not work)