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

In a large bowl, toss the halved new potatoes with olive oil, dried rosemary, sea salt, and black pepper until they are evenly coated.

Spread the potatoes in a single layer on the baking sheet, cut side down, to ensure they get crispy edges.

Roast in the preheated oven for 25 to 30 minutes, or until the potatoes are tender inside and golden brown on the outside.

While the potatoes are roasting, prepare the dip by placing the avocado flesh into a medium bowl and mashing it with a fork until mostly smooth.

Stir in the Greek yogurt, fresh lemon juice, and minced garlic into the mashed avocado until the mixture is creamy and well combined.

Fold in the chopped fresh chives and taste the dip, adding a pinch more salt or lemon juice if desired.

Once the potatoes are done, remove them from the oven and let them cool slightly for about 5 minutes before handling.

Transfer the warm roasted potatoes to a serving platter alongside the bowl of cool avocado dip.

Serve immediately as a delightful appetizer or side dish, garnishing with extra chives if desired.