Avocado Dip with New Potatoes

What you need

Ingredients

Measured for 5 servings.

• 300 gAvocado
• 200 gNatural Yoghurt
• 120 gLime
• 60 gLemon
• 1250 gBaby New Potatoes
• 30 mlOlive Oil
• 2 gHot Chilli Powder
• 2 gCumin seeds
• 200 gTortillas

Make it

Method

1. 01

   Heat the oven to 200°C. Wash and halve large baby potatoes. Boil the measured 1.25 kg potatoes in water for about 6 minutes, then drain and let the steam escape; the water is discarded, not part of the finished dish.

2. 02

   Toss the drained potatoes with the measured 30 ml olive oil, 2 g chilli powder and 2 g cumin seeds. Spread in one layer on a baking tray and roast for about 25–30 minutes, turning halfway, until tender inside and browned outside.

3. 03

   While the potatoes roast, mash half the 300 g avocado with 200 g plain yoghurt and juice squeezed from the measured lime and lemon. Dice and fold in the remaining avocado. Keep the dip covered and chilled until serving.

4. 04

   Warm or toast the measured 200 g tortillas briefly according to their package directions. Share potatoes, tortillas and chilled avocado dip evenly between five servings; do not put the dip in the oven.