Mayo and avocado dip with potato chips

Lazy weekends just got tastier with this tray of golden roasted carrots, sweet potatoes, radishes and asparagus all just waiting to be dipped into a creamy blend of avocado and mayonnaise. 

Ingredients

1 gold sweet potato, cut into 3mm-thick slices

2 Red Royale potatoes, cut into 3mm-thick slices

1/2 cup (40g) finely grated parmesan

1 garlic clove, crushed

1 avocado, stoned, peeled, mashed

1/3 cup (100g) Praise Real Whole Egg Mayonnaise

1 tsp smoked paprika

1 tbsp lemon juice

2 tbsp chopped chives

1 tsp pistachio dukkah

Steamed asparagus, to serve

Steamed carrots, to serve

Halved radishes, to serve

Method

1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Arrange the sweet potato and potato in a single layer on lined trays. Combine parmesan and garlic in a small bowl. Sprinkle over the potato and sweet potato. Bake for 1 hour or until golden brown and crisp.

2. Combine the avocado, 1/4 cup (75g) of the mayonnaise, paprika, lemon juice and half the chives in a small bowl.

3. Spoon the avocado mixture into a serving bowl. Swirl through remaining mayonnaise. Sprinkle with remaining chives and dukkah. Serve with the sweet potato, potato and vegetables.