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The Hirshon Western Algerian Spicy Potato Stew - شطيطحة بطاطا

The Hirshon Western Algerian Spicy Potato Stew – شطيطحة بطاطا

  • Total Time: 0 hours


Units Scale
  • For the dersa:
  • 4 cloves garlic
  • 1 red jalapeño or Fresno chili, seeded and roughly chopped
  • 1 1/2 Tbsp. dried ancho chili powder
  • 1 tsp. freshly-ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. ras-el-hanout spice mix (optional, but TFD prefers the recipe with it)
  • 1/4 tsp. freshly-ground dried rosebuds (totally optional, TFD likes it though)
  • 1/8 tsp. freshly-ground star anise
  • 2 Tbsp. or more as needed extra-virgin olive oil
  • ***
  • For the stew:
  • 1 1/2 lbs. new potatoes, halved
  • 1 Tbsp. tomato puree
  • salt to taste
  • Minced parsley for garnish


  1. For the dersa:
  2. Peel and halve the garlic cloves lengthwise. Remove the germ (the green sprout) from the center of each, if present.
  3. Add the garlic, chilies and spices to a mortar.
  4. Grind with a pestle until it forms a paste. Add olive oil and mix well.
  5. For the stew:
  6. Add the dersa to a large saucepan or casserole over medium heat. Fry the dersa for a few minutes, until fragrant.
  7. Add the halved potatoes to the pan and stir well. Stir in tomato puree and salt to taste. Add enough water (TFD would use chicken or vegetable stock) to just cover the potatoes. Bring to the boil and simmer for 40 minutes, or till potatoes are tender.
  8. Remove potatoes to a serving bowl and spoon over any remaining sauce in the pan. Serve garnished with minced parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 215.07 kcal
  • Sugar: 2.43 g
  • Sodium: 464.53 mg
  • Fat: 7.67 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 34.48 g
  • Fiber: 5.55 g
  • Protein: 4.57 g
  • Cholesterol: 0.0 mg