Avocado dip with new potatoes
An Australian dinner. Ready in about 59 minutes. Difficulty: medium.
- 24 minPrep (about)
- 35 minCook (about)
- 59 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 3 avocados
- 7 oz plain yogurt Shopping tip: Plain yogurt (UK: natural yogurt).
- Zest and juice of 1 lime
- Juice of ½ lemon
- 2.8 lb baby new potatoes
- 7 oz tortillas
Sauces & oils
- 2 tbsp olive oil
Spices & seasonings (2): hot chile powder, cumin seeds
- 1 tsp hot chile powder
- 1 tsp cumin seeds
How to make it
Steps in our own plain words.
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Whizz half the avocado flesh with lemon juice, lime and the yogurt and seasoning.
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Dice the remaining avocado.
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Mix in your whizzed mix using most of the lime zest.
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Cover.
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Chill until ready to serve.
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Boil potatoes for 6 mins.
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Drain well.
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Toss with cumin seeds, chilli powder and olive oil.
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Put it to one side till half an hour before your guests arrive.
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Turn the oven on to 400°F (350°F for a fan oven).
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Roast potatoes for around 30 mins, shaking the tray halfway, till golden and tender.
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Move your dip to one or two bowls, scatter using the remaining lime zest.
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Dish up using your hot potatoes, and tortilla chips for dipping.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.