Preheat your oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.

Cut the potatoes into quarters (or halves if very small) and place them in a mixing bowl.

Add the olive oil, garlic powder, onion powder, salt, and pepper and toss to coat.

Spread the potatoes into a single layer on the prepared baking sheet.

Roast for 30 to 35 minutes, tossing gently halfway through, until golden and crispy at the edges.

In the same mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, vinegar, and minced garlic paste until smooth and creamy.

Fold in half of each herb: scallions, cilantro, dill, and chives. Season with salt and pepper to taste.

Remove the potatoes from the oven and allow them to cool for 5 minutes.

Transfer the potatoes to the bowl with the dressing and toss to coat.

Transfer to a serving platter and garnish with the reserved fresh herbs. Serve warm or cold.