Put potatoes in large saucepan and cover with at least 1-inch water. Add 2 teaspoons kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a knife, about 30-35 minutes. Drain and let cool.
Using a clean dish towel, flatten the cooled potatoes to 1/2 inch thickness.
Place potatoes on a cookie sheet lined with parchment.
Drizzle with olive oil and sprinkle with 1 teaspoon salt.
Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping over halfway through.
Meanwhile, make the dressing. In a small bowl, whisk together all ingredients. Season with salt and pepper, to taste.
To serve, drizzle potatoes with hot sauce and blue cheese dressing. Sprinkle with chives, jalapeno, blue cheese crumbles, and celery. Enjoy!