Avocado dip with new potatoes

Begin by preparing the creamy avocado dip: blend half of the avocado flesh with smooth natural yoghurt, fresh lime and lemon juice, along with a pinch of seasoning, until velvety and well combined. Next, dice the remaining avocado and gently fold it into the whipped mixture, incorporating most of the zesty lime zest to enhance the citrus notes. Cover the bowl with cling film and allow the dip to chill in the refrigerator until you are ready to serve, ensuring flavors meld beautifully. Meanwhile, bring a pot of water to a boil and cook the baby new potatoes for about 6 minutes. Once tender but still firm, drain them thoroughly. Toss the warm potatoes in a drizzle of fragrant olive oil, fiery hot chilli powder, and nutty cumin seeds, coating each piece evenly. Set these spiced potatoes aside until approximately 30 minutes before your guests arrive to maintain freshness. Preheat your oven to 200°C (180°C fan, gas mark 6). Place the seasoned potatoes on a baking tray and roast them for around 30 minutes, shaking the tray halfway through cooking to ensure even browning. Roast until the potatoes are golden and tender with a slightly crisp exterior. When ready, transfer the chilled avocado dip into one or two serving bowls and sprinkle with the remaining fresh lime zest for an added burst of color and aroma. Serve alongside the hot roasted potatoes and crunchy tortilla chips, inviting guests to dip and enjoy this delightful combination of flavors and textures. Tips: For an extra touch, sprinkle a little sea salt or smoked paprika over the potatoes before roasting. If you prefer a smoother dip, you can blend all avocado flesh without dicing. This recipe pairs wonderfully with a chilled white wine or refreshing lime soda.