Peel the potatoes and cut them into small pieces (as desired). Add the oil and spices to the potatoes. Wash the parsley, remove the stems and chop it. Add it to the potatoes but leave a bit aside for the dip. Mince the garlic. Add the tablespoon of chopped chives, garlic and rosemary to the potatoes. Mix the spiced potatoes until the spices and oil spread well.
Bake the potatoes at 180°C top and bottom heat for about 1 hour (baking time may differ according to the size of potatoe pieces). While baking flip the potatoes from time to time so they can brown evenly. Use a toothpick or a fork to test if they are done.
Meanwhile they are baking you prepare the garlic dip. Pour the yoghurt in a small bowl. Add the parsley which was left aside. Season with salt and pepper. Add a pinch of paprika powder and the minced garlic. Mix very well with a spoon.
Now serve the potatoes and the dip. Enjoy the potatoes as a garnish to another dish or have them as a main dish and add a salad.
If you don't like garlic just leave out.