Algerian Style Potatoes in Red Sauce – Batata Chtitha
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 2 tablespoon rapeseed oil
- 2 large cloves garlic, finely chopped
- 1 teaspoon spice mixture (Chakalaka) alternatively chili powder
- 1 teaspoon paprika powder
- 320 ml water
- 0.5 ½ teaspoon, leveled pepper, freshly ground
- 1 teaspoon, heaped tomato paste
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into the size of boiled potatoes.
- Heat the oil in the pan. Roast the garlic in it, sweat the paprika powder briefly and then deglaze with water. Add the tomato paste, chakalaka, pepper and salt and bring to the boil. Boil the potatoes in it until soft and arrange on plates.
- Traditionally, bread is eaten with it.
- Tip: I recommend Algerian bread (Khobz el Dar) from my recipes.
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