fusioneasy

Avocado dip with new potatoes

Name: Avocado dip with new potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 3 Large Avocado; 200 g Natural Yoghurt; Zest and juice of 1 Lime; Juice of 1/2 Lemon; 1.25 kg Baby New Potatoes; 2 tablespoons Olive Oil; 1 teaspoon Hot Chilli Powder; 1 teaspoon Cumin Seeds; 200 g Tortillas

A classic Australian vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

784

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Australian Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/avocado-citrus-dip-spicy-spuds-tortilla-chips

Ingredients

3 LargeAvocado
200 gNatural Yoghurt
Zest and juice of 1Lime
Juice of 1/2Lemon
1.25 kgBaby New Potatoes
2 tablespoonsOlive Oil
1 teaspoonHot Chilli Powder
1 teaspoonCumin Seeds
200 gTortillas

Instructions

01
Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
02
Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
03
Heat 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.