Avocado Dip with New Potatoes

Ingredients

• 3avocado, large
• 3/4 cupplain yogurt
• 1lime, zest and juice
• 1/2lemon, juice of half a lemon
• 2 3/4 lbbaby new potatoes
• 2 tbspolive oil
• 1 tsphot chili powder
• 1 tspcumin seeds
• 7 oztortilla chips, for dipping

Method

1. 1

   Blend half the avocado with the yogurt, lime juice and lemon juice until smooth. Season it harder than feels right — chilling mutes everything.

2. 2

   Dice the remaining avocado and fold it through with most of the lime zest. Keep the pieces distinct, then cover and chill until you need it.

3. 3

   Boil the potatoes until a knife meets only slight resistance, around six minutes. Drain them and let the steam die off in the colander.

4. 4

   Toss the warm potatoes with the olive oil, chili powder and cumin seeds. They should be dry enough that the spices cling instead of sliding off.

5. 5

   Roast at 400°F (fan 350°F) for about thirty minutes, shaking the tray once. They are ready when the skins blister and a fork slides in unopposed.

6. 6

   Spoon the dip into bowls and scatter the rest of the lime zest over. Bring it to the table while the potatoes are still hot, with the tortilla chips.