Avocado dip with new potatoes

1. Blitz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the rest of the avocado and fold it gently through the blended mix along with most of the lime zest. Cover and chill until you're ready to serve.
2. Boil the potatoes for 6 minutes, drain them well, then toss with the olive oil, chilli powder and cumin seeds. Leave them until about half an hour before serving.
3. Heat the oven to 200C/180C fan/gas 6 and roast the potatoes for around 30 minutes, giving the tray a shake halfway through, until golden and tender.
4. Spoon the dip into one or two bowls, scatter over the last of the lime zest, and bring to the table with the hot potatoes and tortilla chips for dipping.

Tips from the ZestyPlate Kitchen

• Blitz half the avocado and dice the rest in by hand, so you get smooth and chunky in the same bowl.
• The lime and lemon juice do more than season; the acid holds that bright green colour for hours.
• Toss the parboiled potatoes in the spiced oil while they're still hot, so they drink it in before roasting.
• Making it ahead? Press cling film right onto the surface of the dip to keep it from browning.