Chtitha Batata (Algerian Potato Stew)
Chtitha Batata is an Algerian potato stew that builds its warmth from layered spices rather than cream or stock. The technique of blooming cumin, paprika, and cayenne in olive oil before adding potatoes creates a deeply savory base that transforms humble vegetables into something substantial. This is everyday cooking from Algeria's interior, where potatoes absorb spice and become the main event, not a supporting player.
Instructions
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.
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.
Ladle potatoes into a serving bowl.
Spoon any remaining sauce over the potatoes..
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