Boil whole potatoes for 10-12 minutes. Drain and set aside to cool off
Pre-heat oven to 450F degrees.
When cooled to touch, cut potatoes in quarters
Generously season the potatoes with garlic powder, paprika, oregano, salt and pepper.
Roast potatoes for 20-25 minutes, turning them once half way through
Meanwhile, whisk the yogurt dip ingredients in a small bowl.
Transfer potatoes to a serving platter. Garnish with fresh chives and serve with yogurt dip