Preheat the oven to 425°F (220°C). On a parchment-lined baking sheet, toss halved potatoes with olive oil, salt, pepper and garlic powder. Roast for 30–35 minutes, shaking halfway, until golden and crisp on the edges.
Make the Lemon Yogurt Sauce
In a small bowl, whisk together yogurt, olive oil, lemon juice, zest, and garlic. Season with salt and pepper. Stir in herbs and keep chilled until ready to serve.
In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring constantly until golden and fragrant. Remove immediately to prevent burning
Arrange the roasted potatoes on a serving platter. Spoon over the lemon yogurt sauce or serve it on the side for dipping.
Sprinkle toasted pine nuts and fresh dill over top. Finish with a light drizzle of olive oil and an extra squeeze of lemon juice if desired.
