Chtitha Batata (Algerian Potato Stew)

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.