Avocado & citrus dip with spicy spuds & tortilla chips

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Sarah Cook

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Recipe by Sarah Cook

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1. Video tutorial: Preparing avocados

1. 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.
2. 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.
3. 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.

RUBY MARGARITAS

MAKES 1 LARGE JUG - Pour 600ml ruby or blood orange juice into a jug with 400ml red wine. Add the juice of 2 limes, a thinly sliced orange, and a shot of tequila (if you like), then stir and chill. Add 600ml lemonade, a few mint leaves and some ice to serve.

PER SERVING

396 kcalories, protein 7g, carbohydrate 43g, fat 23 g, saturated fat 2g, fibre 5g, salt 0.67 g

Latest comments and suggestions

• sweet tooth

  21 July 2009

  sweet tooth rated and commented on this recipe

  

  Would go easier on the citrus as I love the taste of avocado and it got a bit lost. Was also a little worried about making the potatoes too spicy and ended up with them too bland instead, next time will probably use a bit more chilli powder or even chilli flakes. Will make again!

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Ingredients

• 4 small ripe avocados , or 3 larger ones
• 200g natural yogurt
• zest and juice 1 lime
• juice ½ lemon
• 1¼ kg baby new potatoes
• 2 tbsp olive oil
• 1 tsp hot chilli powder
• 1 tsp cumin seeds
• 200g bag tortilla chips , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Vegetarian

Ingredients

• 4 small ripe avocados , or 3 larger ones
• 200g natural yogurt
• zest and juice 1 lime
• juice ½ lemon
• 1¼ kg baby new potatoes
• 2 tbsp olive oil
• 1 tsp hot chilli powder
• 1 tsp cumin seeds
• 200g bag tortilla chips , to serve

PER SERVING

396 kcalories, protein 7g, carbohydrate 43g, fat 23 g, saturated fat 2g, fibre 5g, salt 0.67 g

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