Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Place the new potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain well.

Arrange the boiled potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until flattened but still intact.

Brush the smashed potatoes with 2 tablespoons of olive oil and season generously with garlic powder, salt, and black pepper.

Roast in the oven for 20-25 minutes, or until the edges are deep golden brown and crispy.

While the potatoes roast, prepare the dip. In a bowl or food processor, mash or blend the avocados with Greek yogurt, minced garlic, lime juice, and remaining 1 tablespoon of olive oil until smooth.

Stir in the chopped cilantro and season the dip with salt to taste.

Transfer the warm crispy potatoes to a platter, sprinkle with red chili flakes if desired, and serve immediately alongside the cool avocado crema.