Go Back

Chtitha Batata (Algerian Potato Stew)

This authentic Algerian potato stew is made with dersa, a spicy chile and garlic paste. It's delicious on its own as a vegan or vegetarian main, or served as a side to meat or fish. An easy way to enjoy North African cuisine at home with easy-to-find ingredients!
Prep Time 10 mins
Cook Time 45 mins
Course Dinner, Lunch
Cuisine Algerian
Servings 4


  • 4 cloves garlic peeled and halved
  • 1 small fresh red chile pepper seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 ½ pounds new potatoes halved
  • 1 tablespoon tomato paste
  • water to cover
  • salt to taste


  • Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
  • Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
  • Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.