How to make it
Preheat the oven to 450˚F. Line a baking sheet with foil and set aside.
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.
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.
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.
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.
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!