Algerian potato stew with fresh mint

    45 min

    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

    Serves: 3 

    • 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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a mortar, mash the garlic with the paprika, cumin, harissa and 1 tablespoon of olive oil.
    2. Pour this mixture into a pot; add another tablespoon of olive oil. Warm for 2 minutes over low heat.
    3. Cut the unpeeled potatoes into thick slices (cut them at the last moment so they don’t go black).
    4. 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.

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