Avocado dip with new potatoes

Ingredients

• 600 gAvocado
• 200 gPlain yogurt
• 1 pcsLime
• 0.5 pcsLemon
• 1250 gPotato
• 2 tbspOlive oil
• 1 tspChili powder
• 1 tspCumin
• 200 gTortilla
• 1 tspSalt

Instructions

1. 1

   Make the dip

   • Whizz half the avocado flesh (about 300 g) with the natural yoghurt, lime zest and juice and the lemon juice until smooth. Season with salt and pepper.
   • Dice the remaining avocado (about 300 g) and gently fold into the whipped mix along with most of the lime zest. Cover and chill until ready to serve.
2. 2

   Parboil and season potatoes

   • Boil the new potatoes in lightly salted water for 6 minutes, then drain well.
   • Toss the hot potatoes with olive oil, chilli powder and cumin seeds and set aside until 30 minutes before serving.
3. 3

   Roast and serve

   • Heat the oven to 200°C (180°C fan / gas 6). Roast the potatoes for about 30 minutes until golden and tender, shaking the tray halfway through.
   • Cut the tortillas into triangles and crisp them in the oven or a hot pan to make chips if desired.
   • Transfer the dip to bowls, sprinkle with remaining lime zest and serve with the hot potatoes and tortilla chips.