Batata Chtiha – Algerian Potato in Tomato Sauce

  • Servings: 2

This Algerian potato stew is usually made with a paste of garlic, chili and spices called Dersa. It’s delicious as a vegetarian main or a side dish.

NB: I have added some boiled eggs (entirely optional) to make a wholesome dinner dish! The boiled eggs are added at the very end of the cooking and do not interfere with the real taste of this stew.


  • 4 or 5 medium size potatoes, peeled and quartered
  • 1 heaped tbsp of tomato paste
  • Water (enough to cook the potato stew)
  • For the Dersa mix:
  • 5 garlic cloves, finely minced
  • Chili pepper paste, to taste
  • 1 tsp of each: ground cumin, paprika, black pepper
  • Salt to taste
  • 2 or 3 tbsp of olive oil


Step 1

Heat a saucepan over medium heat then add the olive oil and all the ingredients of the Dersa mix, plus the tomato paste. Stir-fry until fragrant then add the potatoes and water (just to cover) and bring to a boil.

Step 2

Lower the heat and let the stew simmer until potatoes are tender and a nice sauce has formed. Add the boiled eggs, if using any, one minute before ending the cooking! Serve warm or at room temperature.

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