Preheat oven to 450° F. Combine the garlic powder, smoked paprika, and onion powder in a small bowl.

Add the potatoes to a large pot of salted water. Bring them to a boil and then reduce the heat to a simmer and cook the potatoes until they’re fork tender, about 30 minutes. 

While the potatoes are cooking, make the blue cheese dressing. Whisk together the yogurt, lemon juice, apple cider vinegar, water, garlic powder, onion powder, salt and pepper. Stir in the blue cheese and mash some of the crumbles to release more of the flavor. Refrigerate until ready to use.

Place the potatoes on a parchment paper lined baking sheet or spray a baking sheet with cooking oil. Place a clean towel on top of the potatoes and use the palm of your hand to flatten them to a 1/2 inch thickness.  Drizzle the potatoes with olive oil and season them with salt, pepper, and half of the spice mixture. 

Roast the potatoes for 20 minutes and then remove them from the oven and flip them over. Drizzle with more olive oil and season with the remaining spice blend and additional salt and pepper. Roast for another 15 minutes or until they’re crispy and browned around the edges.

Top the potatoes with the buffalo sauce, green onions, blue cheese crumbles, cilantro, and blue cheese dressing.