Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain. 

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.

Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper, and garlic powder.

Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping  after 25 minutes. 

While potatoes are roasting, prepare the dressing. Combine sour cream, mayonnaise and ranch seasoning.  Reserve 1 tablespoon green onion, celery, blue cheese and bacon  for garnish; add remaining green onions, celery, blue cheese and bacon to sour cream mixture. Stir well to combine. 

Add cooked potatoes to dressing bowl and drizzle with 3 tablespoons hot sauce.  Toss mixture together til well coated.  Transfer to a serving bowl and top with reserved green onions, celery,  blue cheese, and bacon and drizzle with remaining buffalo sauce.  Serve room temp or cover and refrigerate until ready to serve.