Chtitha Batata (Algerian Potato Stew) Recipe (Ready in 65 Min)

If you've got red chilli and new potatoes, you're most of the way to this Algerian vegetarian: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.

You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

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.

You'll use: Frying pan / skillet · Saucepan · Pan · Large pot

Tips & common questions

How long does Chtitha Batata (Algerian Potato Stew) take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Chtitha Batata (Algerian Potato Stew) vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.