Preheat your oven to 425°F (220°C) and prepare a baking sheet with olive oil.

Boil a large pot filled with salted water, add the baby potatoes, and boil for 15 to 20 minutes until fork-tender.

Drain, allow to cool, and then smash each potato to about ¼ inch thick on the baking sheet.

Mix olive oil with garlic powder, paprika, and salt; brush over smashed potatoes.

Roast potatoes for 40 to 50 minutes until golden brown and crispy, flipping halfway through.

While roasting, whisk together tzatziki dressing ingredients in a bowl until well combined.

Fold the roasted potatoes, cucumbers, pickles, and red onion into the dressing until coated.

Adjust seasoning, add garnishes if desired, and serve warm, at room temperature, or cold.