An Algerian potato stew — new potatoes simmered in a fragrant garlic, cumin and paprika 'dersa' paste with tomato. Humble, warming and full of flavour.
- 4 cloves Garlic
- 1 small Red Chilli
- 1 tsp Ground Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper
- 2 tablespoons Olive Oil
- 2 Lbs New Potatoes
- 1 tablespoon Tomato Puree
- Boiled Water
- To taste Salt
Video
Preparation
- Combine the garlic, chilli, cumin, paprika, black pepper, cayenne and salt in a mortar and grind with a pestle to a paste, then mix in the olive oil to make the dersa.
- Heat a large saucepan over medium heat and stir-fry the dersa until fragrant, 2 to 4 minutes. Add the halved potatoes and stir to coat, then stir in the tomato paste. Pour in enough water to just cover the potatoes, bring to the boil, then reduce the heat and simmer until tender, about 40 minutes.
- Ladle the potatoes into a serving bowl and spoon any remaining sauce over the top.
