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Preheat the oven to 400℉. Wash and dry the potatoes, add to a mixing bowl. Drizzle with olive oil and add smoked paprika, chipotle powder, garlic powder, Herbes de Provence, and a pinch of kosher salt. Toss to coat.
Roast the Potatoes: Spread the potatoes on a lined baking sheet and roast for 20–25 minutes, or until tender.
Set up the dredging stations: Plate 1: flour + pinch of salt, Plate 2: egg + heavy cream (whisked), Plate 3: panko + breadcrumbs.
Dredge the cheese: Coat the cheese wheel in flour, Dip in the egg mixture, Coat in the panko/breadcrumbs, Repeat with the eggs and then the breadcrumbs, Chill for 15 minutes.
Fry the Cheese: In a pan, preheat about 1½ inches of olive oil to 350°F. Add your cheese and fry until deeply golden, flip and fry the other side, spooning the hot oil on top. Remove and let drain on a paper towel for a minute.
Serve: Add the fried cheese to a serving plate and sprinkle with flaky salt. On the side of the cheese add the roasted potatoes and top with chopped chives. Remove the top rind of the warm cheese and serve immediately for dipping.