Instruction

• 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