Avocado dip with new potatoes

Vegetarian · Australian classic.

Ingredients

• 3 Large Avocado
• 200g Natural Yoghurt
• Zest and juice of 1 Lime
• Juice of 1/2 Lemon
• 1.25kg Baby New Potatoes
• 2 tablespoons Olive Oil
• 1 teaspoon Hot Chilli Powder
• 1 teaspoon Cumin Seeds
• 200g Tortillas

Method

1. Season — Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning.
2. Mix together — Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest.
3. Bring to a boil — Cover, then chill until ready to serve. Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds.
4. Continue cooking — Now set aside until half an hour before your guests arrive.
5. Heat the pan — Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender.
6. Serve — Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

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