Avocado Dip with Roasted New Potatoes

Ingredients

• 3 large avocado
• 200 g plain yogurt
• 1 lime
• ½ lemon
• 1¼ kg baby new potatoes
• 2 tbsp olive oil
• 1 tsp hot chili powder
• 1 tsp cumin seeds
• 200 g tortilla chips (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. In a food processor, blend half the avocado flesh with yogurt, lime juice, lemon juice, salt, and pepper until smooth. Dice the remaining avocado and gently stir into the dip with most of the lime zest. Chill until ready to serve.
2. Boil the new potatoes for 6 minutes, then drain thoroughly. Toss the potatoes with olive oil, chili powder, and cumin seeds.
3. Preheat oven to 200C (180C fan/gas 6).
4. Spread the seasoned potatoes on a baking tray and roast for about 30 minutes, shaking the tray halfway, until golden and tender.
5. Transfer the avocado dip to a serving bowl, scatter with the remaining lime zest.
6. Serve the hot roasted potatoes alongside the avocado dip, with tortilla chips for dipping.