AustralianMain course
Avocado dip with new potatoes
This recipe pairs a creamy avocado dip with roasted new potatoes seasoned with chili and cumin. The dip comes together quickly with mashed avocado, yogurt, and a bright squeeze of lime and lemon. You can make the dip ahead of time and chill it, then roast the potatoes until they're golden and tender just before serving. It's a simple combination, served with tortilla chips for scooping.
33 minServes 4
Method
3 steps · 33 min total
- 01
Make the Avocado Dip
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.
- 02
Season the Potatoes
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.
