Preheat oven to 450°F (232°C). Position an oven rack in the center of the oven.

Place the cut potato wedges in a large stock pot and cover with cold water. Bring to a boil over high heat; once bubbling, boil for 5 minutes. Do not overcook — the potatoes should be parboiled.

Drain the potatoes well and return them to the pot or place in a large bowl. Add 3 tablespoons oil, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder. Gently toss with your hands or two spatulas until the wedges are evenly coated.

Spread the coated potato wedges in a single layer on a baking sheet (use two sheets if needed so they are not crowded).

Roast in the preheated oven for 25–30 minutes. Use a spatula to flip the wedges, then roast another 25–30 minutes, until the potatoes are deeply golden and crisp on the outside.

While the potatoes are roasting, combine 1 cup buffalo wing sauce and 2 tablespoons butter in a small saucepan over low heat. Stir until the butter is melted and the sauce is smooth and warmed through; keep warm.

When the potatoes are roasted, remove the baking sheet from the oven and switch the oven to the highest broiler setting (keep the oven rack in the center). Drizzle some of the warmed buffalo sauce evenly over the roasted potatoes (reserve any remaining sauce for serving, if desired).

Sprinkle 4 ounces freshly grated sharp cheddar and 4 ounces crumbled gorgonzola (or your favorite blue) evenly over the sauced potatoes. Place the baking sheet under the broiler for 2–3 minutes, watching closely, until the cheese is bubbly and golden.

Remove from the oven immediately and top with the 4 sliced green onions, 4 chopped chives, and 1/4 cup freshly torn cilantro. Serve hot.