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, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until they are tender on the inside and crispy and golden brown on the outside.

While the potatoes are roasting, prepare the avocado dip. In a medium bowl, mash the avocados with a fork until they reach your desired consistency, leaving it slightly chunky for extra texture if preferred.

Stir the chopped cilantro, fresh lime juice, minced jalapeño, minced garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mashed avocado until well combined.

Taste the dip and adjust the seasoning, adding more lime juice for extra tang or salt if necessary. Transfer the finished avocado dip to a serving bowl.

Remove the roasted new potatoes from the oven and let them cool for 5 minutes. Serve them warm alongside the chilled zesty avocado dip for a perfect contrast of temperatures and textures.