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, garlic powder, smoked paprika, salt, and black pepper until they are evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet, ensuring the cut sides are facing down to maximize crispiness.

Roast the potatoes for 25 to 30 minutes, or until they are golden brown on the outside and fork-tender on the inside.

While the potatoes are roasting, prepare the dip by mashing the ripe avocados in a medium bowl until smooth but slightly chunky.

Stir in the Greek yogurt, fresh lime juice, and chopped cilantro into the mashed avocado until well combined and creamy.

Taste the dip and season with a pinch of salt and red pepper flakes if you prefer a slight kick.

Transfer the roasted potatoes to a serving platter and serve immediately alongside the bowl of zesty avocado dip.