Delicious Grilled Potatoes with Crispy Topping and Tangy Sauce

Instructions

1. Preheat the grill to 400°F (200°C) for indirect grilling.
2. Place the Yukon Gold Potatoes onto a skewer and cut them in a spiral against the skewer.
3. In a bowl, combine 1 cup of Panko Breadcrumbs, 1/2 cup of Parmesan Cheese, 1 tablespoon of Dried Parsley, 1 teaspoon of Garlic Powder, and 3/4 teaspoon of Cayenne Pepper to make the crispy topping.
4. Melt some butter and brush it onto the potatoes.
5. Sprinkle the crispy topping mixture evenly over the buttered potatoes.
6. Place the potatoes on a foil tray to elevate them and grill them indirectly for about 40 minutes, or until they are crispy and golden brown.
7. While the potatoes are grilling, prepare the tangy sauce by mixing together 2/3 cup of mayonnaise, 1/3 cup of BBQ sauce, 1/2 tablespoon of brown mustard, 1 teaspoon of hot honey, 1/2 teaspoon of chili powder, and 1/2 teaspoon of paprika in a bowl.
8. Once the potatoes are crispy, remove them from the grill and top them with the tangy sauce, additional Parmesan Cheese, and chopped chives.
9. Serve the delicious grilled potatoes hot and enjoy!
10. Garnish with additional chives if desired.
11. Store any leftovers in an airtight container in the refrigerator for up to 3 days.