Avocado dip with new potatoes
Creamy avocado dip paired with baby new potatoes — an Australian Vegetarian recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Australian
Ingredients
- 3 pcs avocado
- 200 g natural yoghurt
- 1 pcs zest and juice of 1 lime
- 1 pcs juice of 1/2 lemon
- 1.25 kg baby new potatoes
- 2 g olive oil
- 1 tsp hot chilli powder
- 1 tsp cumin seeds
- 200 g tortillas
Instructions
- Remove the flesh from half the avocado and blend it with the yogurt, lime and lemon juices and seasoning until completely smooth.
- Cut the other half of the avocado into small cubes.
- Carefully fold the diced avocado into the puréed mixture, adding most of the lime zest.
- Cover the dip and refrigerate until you are ready to serve.
- Cook the potatoes in boiling water for 6 minutes, then drain thoroughly.
- Toss the drained potatoes in olive oil, chilli powder and cumin seeds.
- Set the potatoes aside and leave them until 30 minutes before your guests are due.
- Preheat the oven to 200°C (180°C fan)/gas mark 6.
- Roast the potatoes for roughly 30 minutes, giving the tray a shake halfway through, until they're golden and tender.
- Spoon the dip into one or two bowls, sprinkle over the remaining lime zest, and serve alongside the hot potatoes and tortilla chips for dipping.