Traditionally, this dish is prepared with wild mint frequently used in Algerian cooking but I use fresh mint from my garden; the taste is different but still delicious. Use baby potatoes with soft skin so you don’t have to peel them.
4 people made this
3 cloves garlic, peeled
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon harissa, or to taste
2 tablespoons olive oil, divided
500g small potatoes, unpeeled
1 large glass (about 150ml) water
30 mint leaves, rinsed and finely chopped
salt and freshly ground pepper
Method Prep:10min › Cook:35min › Ready in:45min
In a mortar, mash the garlic with the paprika, cumin, harissa and 1 tablespoon of olive oil.
Pour this mixture into a pot; add another tablespoon of olive oil. Warm for 2 minutes over low heat.
Cut the unpeeled potatoes into thick slices (cut them at the last moment so they don’t go black).
Add the potatoes and a large glass of water (about 150ml) to the pot. Simmer, lid on, for 20 minutes over low heat. At this point, add the finely chopped mint, salt and pepper; simmer, lid on, for 10 or 15 more minutes, until the potatoes are tender.