RECIPE

Avocado dip with new potatoes

Australian · Vegetarian

Recipe imported from TheMealDB.

Original recipe source

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

3 Avocado, large
200g Natural Yoghurt
Zest and juice of 1 Lime
Juice of 1/2 Lemon
1.25kg Baby New Potatoes
2 tbsp Olive Oil
1 tsp Hot Chilli Powder
1 tsp Cumin Seeds
200g Tortillas

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METHOD

STEP BY STEP

STEP 1

step 1 Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.

STEP 2

step 2 Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.

FINISH & SERVE

step 3 Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

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