Smashed Potatoes with Greek Yogurt Dip

1 (24 oz.) pkg. yellow baby potatoes  

4 Tbsp. Fresh Thyme extra virgin olive oil, divided 

2 tsp. Fresh Thyme garlic powder, divided 

¾ tsp. all-purpose Greek seasoning, divided  

½ cup whole milk Greek yogurt 

¼ cup finely chopped cucumber  

1 lemon, zested and juiced  

1½ tsp. finely chopped fresh dill, plus more for garnish 

1½ tsp. Fresh Thyme honey 

¼ tsp. Fresh Thyme fine sea salt 

1. Place potatoes in a large saucepan. Fill with water 1 inch above potatoes; bring to a boil. Boil 15 to 20 minutes or until fork-tender. Strain water; let potatoes stand 5 minutes.  
2. Preheat oven to 425°F. Brush two rimmed baking pans each with 1 Tbsp. olive oil; set aside.  
3. In a medium bowl, stir together 2 Tbsp. olive oil, 1 tsp. garlic powder, and ½ tsp. Greek seasoning. Add potatoes; toss to coat. Divide potatoes between prepared pans. Using the bottom of a glass cup, smash potatoes to ¼ inch thick.  
4. Roast 30 to 40 minutes, or until deep golden brown and crispy, flipping halfway through.  
5. For dip, in a medium bowl, stir together Greek yogurt, cucumber, 1 tsp. lemon zest, 1 Tbsp. lemon juice, dill, honey, remaining 1 tsp. garlic powder, remaining ¼ tsp. Greek seasoning, and salt. Cover and refrigerate until ready to serve. 
6. To serve, garnish dip and potatoes with dill, if desired. Season potatoes to taste with salt, if desired.