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Avocado Dip with Roasted New Potatoes
A vibrant, creamy avocado dip brightened with fresh lime and lemon, paired with crispy, cumin-scented roasted potatoes for dipping. The cool, tangy yogurt base contrasts beautifully with warm, golden potatoes and the gentle heat of chilli powder—irresistible with tortilla chips on the side.
⏱️51 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Blend half the avocado flesh with natural yoghurt, lime juice, lemon juice, and seasoning until smooth. Dice the remaining avocado and gently fold into the blended mixture with most of the lime zest. Cover and refrigerate until ready to serve.
- 2Boil new potatoes for 6 minutes, then drain thoroughly. Toss with olive oil, hot chilli powder, and cumin seeds. Set aside.
- 3Preheat oven to 200°C (180°C fan/gas 6). Roast potatoes for approximately 30 minutes, shaking the tray halfway through, until golden and tender.
- 4Transfer the avocado dip to serving bowls, scatter with remaining lime zest, and serve with the hot roasted potatoes and tortilla chips for dipping.
- 5step 3
- 6Heat 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.