About this recipe:This is a quick version of the Chtitha Batata, the famous Algerian potato stew with a spicy red sauce. Small potatoes with soft skin are used so no peeling is required. Harissa replaces fresh chilli pepper so there is no need to remove the seeds. All in all, it's a very quick dish to prepare.
3 cloves garlic, peeled
1 teaspoon paprika
1 teaspoon harissa
3 tablespoons olive oil, divided
500g small potatoes, halved or quartered depending on their size
salt and freshly ground pepper
1 tablespoon tomato puree
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Method Prep:5min › Cook:50min › Ready in:55min
Place garlic cloves, paprika, Harissa and 1 tablespoon of olive oil in a mortar. Mash the ingredients with a pestle.
Gently heat the remaining 2 tablespoons of olive oil in a cooking pot. Saute the mixture of garlic and spices for 3 minutes over low heat, until the flavours are released.
Add the halved potatoes at the last minute. Coat them thoroughly with sauce. Add the tomato puree, salt and a generous amount of pepper; cover with water.
Cook over medium heat uncovered for about 35-40 minutes. The sauce should thicken and the potatoes should be tender. Adjust the cooking time according to the type of potatoes. Add a little water as needed if the sauce reduces too much (this will depend on the type of potatoes chosen).
If the potatoes are offered as a side dish, the recipe can serve 4 people, but if they are served the traditional way, just with bread, these proportions may satisfy only 2 or 3 people.