Avocado dip with new potatoes

Name: Avocado dip with new potatoes
Yield: 4 servings
Cuisine: Australian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

AvocadoLarge3
Natural Yoghurt200 g
Lime
Lemonjuice½
Baby New Potatoes1.3 kg
Olive Oil2 tbsp
Hot Chilli Powder1 tsp
Cumin Seeds1 tsp
Tortillas200 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
2
Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
3
Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. 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.