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Preheat the oven to 450˚F. Line a baking sheet with foil and set aside.
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Add the potatoes to a pot. Fill the pot with cold water, making sure that it covers the potatoes. Add in 2 teaspoons of kosher salt. Bring the water to a boil and cook for 20-30 minutes until the potatoes are fork tender. Drain the potatoes and set aside to cool.
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While the potatoes are cooking, make the blue cheese dressing. Add the sour cream, mayonnaise, blue cheese, milk, Lee Kum Kee Sriracha Chili Sauce, white wine vinegar, 1 tablespoon of the chives, and garlic powder to a bowl. Mix to combine then set aside.
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Grease the bottom of a glass with cooking spray. Use the bottom of the glass to smash the potatoes down to a ½ inch thickness. Place them onto the prepared baking sheet. Drizzle the olive oil on top and sprinkle with the remaining teaspoon of salt.
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Place the baking sheet on the bottom rack of the oven and bake for 10-12 minutes until golden brown and crispy on bottom side. Flip the potatoes over and cook for another 10-12 minutes until the other side is crispy.
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When the potatoes are done, transfer them to a platter. Drizzle the blue cheese dressing and hot sauce on top. Top with jalapeño slices, celery, and the remaining chives. Enjoy!