Preheat the oven to 425°F.
Toss the potatoes with avocado oil, kosher salt, garlic powder, and smoked paprika.
Arrange the potatoes cut-side down on a large sheet pan, leaving space between them.
Roast for 35 to 45 minutes, until the cut sides are deeply golden and crisp. Do not flip. Check at 20 minutes to make sure they are cooking evenly.
Meanwhile, remove the pimento from the fridge and stir it with a spoon until it's easily spreadable.
Spread the pimento cheese across a serving platter. Pile the hot potatoes on top, leaving some cheese visible around the edges.
Finish with smoked paprika, chopped chives, and flaky sea salt. Serve immediately.
