Place Yukon gold potatoes onto a skewer and cut them in a spiral against the skewer. Make the crispy topping by combining 1 cup Panko Breadcrumbs, 1/2 cup Parmesan Cheese, 1 tbsp Dried Parsley, 1 tsp Garlic Powder, and 3/4 tsp Cayenne Pepper in a bowl. Melt some butter and paint the potatoes before sprinkling them with the crispy mixture. Place on a foil tray to elevate them and grill them indirect for about 40 minutes at 400F. Make the sauce by mixing together 2/3 cup mayo, 1/3 cup bbq sauce, 1/2 tbsp brown mustard, 1 tsp hot honey, 1/2 tsp chili powder, and 1/2 tsp paprika. Once they are crispy, remove them, and top with the sauce, parmesan cheese, and chives.
