Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.

In a large bowl, toss the halved new potatoes with the olive oil, garlic powder, 1/4 teaspoon of the sea salt, and the black pepper until they are evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and fork-tender.

While the potatoes are roasting, prepare the avocado dip. In a food processor or a medium bowl, combine the peeled avocados, Greek yogurt, chopped cilantro, minced garlic, lime juice, and the remaining 1/4 teaspoon of sea salt.

Process the mixture, or mash it vigorously with a fork, until it reaches a smooth and creamy consistency. Taste the dip and add a little more salt or lime juice if desired.

Transfer the creamy avocado dip to a serving bowl. Arrange the warm, crispy roasted new potatoes around the bowl on a platter and serve immediately as a delicious, savory snack.