Avocado dip with new potatoes Recipe

Start by combining half the avocado flesh with the yogurt, lime and lemon juice, and a good pinch of seasoning. Blend until smooth.

Dice the remaining avocado and gently fold it into the smooth mixture, along with most of the lime zest. Cover the dip and chill it until you're ready to serve; this gives the flavors a chance to meld.

Boil the baby new potatoes for 6 minutes, then drain them thoroughly.

Toss the hot potatoes with the olive oil, chili powder, and cumin seeds until they're evenly coated. Set them aside until about 30 minutes before you plan to serve.

Preheat your oven to 200°C (180°C fan/gas 6). Spread the seasoned potatoes on a baking tray and roast for about 30 minutes, giving the tray a good shake halfway through, until they're golden brown and fork-tender.

While the potatoes finish, transfer the chilled dip to one or two serving bowls. Scatter the remaining lime zest over the dip, then serve it alongside the hot roasted potatoes and plenty of tortilla chips for scooping.