Take the potatoes and wash and scrub any dirt off.
Place potatoes, ½ teaspoon salt, and water into a large pot. Add enough water to cover the potatoes by a few inches. Heat water to boiling.
Once water starts boiling, cook for 20-25 minutes until potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
Preheat the oven to 425 degrees F.
Take a large sheet pan and drizzle 1 tablespoon olive oil on it. With a silicone brush (or your fingers if you don't have a brush), spread the oil so that it covers the pan.
Add the potatoes to the pan, spaced apart, and then smash with your preferred instrument (see notes).
Drizzle the other 3 tablespoon olive oil over the potatoes, then sprinkle the garlic powder, onion powder, and additional ¼ teaspoon of salt.
Place the baking sheet in the oven and cook for 20-25 minutes until crisped nicely.
While potatoes are cooking, make the buffalo sauce. Start by adding all ingredients (pepper sauce, butter, vinegar, and Worcestershire sauce) to a small pot. Heat over medium heat while whisking.
Once liquid starts to bubble, turn heat off and remove from the heat.
Remove potatoes from oven. Drizzle with the buffalo sauce, then top with green onions or chives if desired.