Scrub the potatoes to remove any dirt and cube. I leave the skins on, but you could peel them if you prefer. Toss in 2 tablespoons of olive oil and place on a baking sheet. Sprinkle on the chili powder and some salt and pepper.
Bake at 425°F for 15 minutes. Flip/rotate the potatoes so all sides will get cooked. Bake another 15-20 minutes until the edges look very crispy.
In the meantime, in a food processor add the feta and Greek yogurt. Blend. Then drizzle in the olive oil and honey as the processor runs (if yours allows this; if not, you can add it in batches blending in between). Blend until super smooth.
Add the feta to a plate and drizzle with a little more honey. Add the potatoes, then top with green onions.
In place of the green onions you can use other herbs like cilantro or rosemary.