Avocado dip with new potatoes

Method9 steps · about 56 min

1. 1

   Step 1: Halve, stone and peel the 3 large ripe avocados. Set aside their complete flesh supply, then divide that flesh into two equal portions for blending and dicing. Zest the one lime and then juice it, keeping all its juice and zest separately.

   Uses Complete flesh from 3 large ripe avocados · Zest and juice from one lime, separated

2. 2

   Step 2: Blend half of the prepared avocado flesh with all 200 g natural yoghurt, all prepared lime juice, the juice of ½ lemon, and salt and black pepper to taste until smooth.

   Uses Half of the complete prepared flesh supply for blending · 200 g natural yoghurt · All juice from the original one lime · Juice of ½ lemon · Salt to season dip; amount unspecified · Black pepper to season dip; amount unspecified

3. 3

   Step 3: Dice the remaining half of the prepared avocado flesh. Gently fold it into the blended dip with most of the prepared lime zest, reserving the rest of that same zest for serving. The source does not measure the two zest portions.

   Uses Remaining half of the complete prepared avocado flesh for dicing · All blended dip · Most of the original one-lime zest; share unspecified

4. 4

   Step 4: Cover the complete chunky avocado dip and refrigerate it while you cook the potatoes. Keep its reserved prepared lime zest for garnishing. Heat the oven to 200°C/180°C fan/gas 6 for the immediate-roasting route.

   Uses All prepared dip to chill

5. 5

   Step 5: Bring enough water to cover the baby potatoes to the boil. Add the complete 1.25 kg baby new-potato supply and boil for 6 minutes. Drain well; the potatoes will finish cooking in the oven.

   Parboil baby potatoes · 6 minUses Boiling water to cover potatoes; amount unspecified · 1.25 kg baby new potatoes

6. 6

   Step 6: Toss all the drained parboiled potatoes with the exact 2 tbsp olive oil, 1 tsp hot chilli powder and 1 tsp cumin seeds. Spread them on a roasting tray and continue directly to roasting.

   Uses All six-minute parboiled potatoes · 2 tbsp olive oil · 1 tsp hot chilli powder · 1 tsp cumin seeds

7. 7

   Step 7: Roast the prepared spiced potatoes in the heated oven for about 15 minutes, until the halfway point of the approximately 30-minute roasting phase. Keep the dip chilled while they roast.

   Shake potatoes halfway · 15 minUses All prepared potatoes on the roasting tray

8. 8

   Step 8: Shake the roasting tray at the halfway point. Roast the same potatoes for about 15 minutes more, until golden and tender; continue briefly if necessary to reach that endpoint.

   Finish roasting potatoes · 15 minUses All partly roasted spiced potatoes

9. 9

   Step 9: Transfer the chilled prepared dip to one or two serving bowls. Scatter over the reserved remaining zest from the original lime, then serve with all the hot golden potatoes and 200 g ready tortilla chips. This makes 8 snack portions.

   Uses Complete chilled prepared dip · Reserved remaining zest from original lime; share unspecified · All fully roasted potatoes · 200 g ready tortilla chips