Avocado Dip with New Baby Potatoes

• small ripe avocados↗4

  or 3 larger

• natural yogurt↗200г g
• zest and juice of 1 lime↗
• juice of ½ lemon↗
• new baby potatoes↗1 ¼ kg
• olive oil↗2 tbsp
• hot chili powder↗1 tsp
• cumin seeds↗1 tsp
• tortilla chips (200 g bag)

  for serving

Step-by-step instructions

1. 1

   Blend half of the avocado flesh with the yogurt, lime juice and zest, lemon juice, and the spices. Dice the remaining avocado, gently fold it into the mixture, adding the remaining lime zest. Cover and chill until serving.

2. 2

   Boil the new baby potatoes for 6 minutes, drain and toss them with olive oil, hot chili powder and cumin seeds. Set aside for about half an hour until guests arrive.

3. 3

   Preheat the oven to 200 °C (180 °C for convection, gas 6). Roast the potatoes for about 30 minutes, shaking the tray once during cooking, until they turn golden and become tender. Transfer the dip to one or two bowls, sprinkle with the remaining lime zest and serve with the hot potatoes and tortilla chips.