Avocado dip with new potatoes

Name: Avocado dip with new potatoes
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 3 Large Avocado; 200g Natural Yoghurt; Zest and juice of 1 Lime; Juice of 1/2 Lemon; 1.25kg Baby New Potatoes; 2 tablespoons Olive Oil; 1 teaspoon Hot Chilli Powder; 1 teaspoon Cumin Seeds; 200g Tortillas

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Australian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 37 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 35 min total

3 Large Avocado
200g Natural Yoghurt
Zest and juice of 1 Lime
Juice of 1/2 Lemon
1.25kg Baby New Potatoes
2 tablespoons Olive Oil
1 teaspoon Hot Chilli Powder
1 teaspoon Cumin Seeds
200g Tortillas

Step-by-step instructions

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.
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.
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.

Why this works on a weeknight

Avocado dip with new potatoes lands at about 35 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Avocado dip with new potatoes actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Vegetarian Australian