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

Preparation

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.