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4 Serves
55 Mins
In a mortar, combine the garlic, chili pepper, cumin, paprika, black pepper, cayenne, and salt. Use a pestle to grind the ingredients into a smooth, uniform paste.
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FrenchVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
148 µg / 400 µgCalcium
160 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
167 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
2050 mg / 4,700 mgSodium
528 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
10 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Stir the olive oil into the spice mixture to complete the dersa paste.
Heat a large saucepan over medium heat and sauté the dersa paste until it becomes fragrant.
Add the potato halves to the saucepan and stir to coat them thoroughly with the spicy paste. Incorporate the tomato paste into the mixture.
Pour in enough water to just cover the potatoes and bring the liquid to a boil. Reduce the heat and simmer until the potatoes are tender.
37
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g20
g
Algerian