Step 1

Preheat oven to 450-degrees.

Step 2

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.

Step 3

Using a clean dish towel, flatten the cooled potatoes to 1/2 inch thickness.

Step 4

Place potatoes on a cookie sheet lined with parchment.

Step 5

Drizzle with olive oil and sprinkle with 1 teaspoon salt.

Step 6

Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping over halfway through.

Step 7

Meanwhile, make the blue cheese dressing. In a small bowl, whisk together all ingredients. Season with salt and pepper, to taste.

Step 8

To serve, drizzle potatoes with hot sauce and blue cheese dressing. Sprinkle with chives, jalapeno, blue cheese crumbles, and celery. Enjoy!