Avocado dip with new potatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Whizz 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. 2Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now keep to one side until half an hour before your guests arrive.
3. 3Heat oven to 200C/180°C / 350°F fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender.
4. 4ServeTransfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.