Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce

5 from 3 votes
1 hour 20 minutes
Jump To Recipe

Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce is a simplified twist on poutine!  Although poutine is totally and completely Canadian, it has jumped the border and is now served all over New England.  Old Bay seasoning and Vermont sharp cheddar cheese make this dish unmistakably New England!

Photo of Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce on white enameled pan garnished with fresh chives and can of Old Bay.

The inspiration behind this recipe:

Now, before I hear from any poutine purists, I fully and completely realize this is not traditional poutine.  Often, chefs like to take something traditional and change it up so bear with us!

Poutine is purely Canadian, but when I was debating on what to make for this month’s Progressive Eats New England theme, a dear personal chef friend of mine who spends much of his time between Maine and New Jersey suggested poutine.

Not being from New England and only having vaguely heard of poutine, I had to do a little research.  Traditional poutine has French fries and cheese curds topped with brown gravy.  I can do French fries.  I can do brown gravy.  However, obtaining cheese curds in Memphis was not a possibility.

Even if they were available, they could never compare to the amazing Wisconsin cheese curds I’m used to being from Wisconsin!  Wisconsin cheese curds are something meant to be enjoyed the same day they’re made.  They literally squeak when you bite into them.

So instead of plain French fries, I kicked up the flavor with Old Bay, a traditional New England and East Coast seasoning!  It also lends some of the saltiness and umami that a brown gravy would provide.

Instead of the cheese curds, I made a cheese sauce with amazing Vermont sharp cheddar cheese!

How to make Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce:

  • Start with 5 pounds of Russet potatoes.  You could also use waxy potatoes such as Yukon Gold or Red Bliss if you prefer.
  • Peel and cut into wedges.
  • If time allows, place them in water so that some of the starch leeches out.  This will help to make them even crispier!

Photo of uncooked potato wedges in water in glass bowl.

  • Drain and pat dry with paper towels or a clean kitchen towel.
  • Toss with oil and Old Bay seasoning.

Photo of uncooked potato wedges tossed with oil and Old Bay Seasoning in glass bowl.

  • Spread them out on two nonstick aluminum foil-lined baking sheets.  If you have a baking sheet large enough to accommodate them, go for it, but two 10 x 15-inch pans work perfectly and will fit on a single rack in most conventional ovens.
  • Place them in the oven to roast, flipping after approximately 30 minutes.

Photo of uncooked potato wedges on two sheet pans before being roasted.

  • While the potatoes are roasting, make the cheese sauce.
  • To make your cheese sauce silky smooth, add the cheese in small amounts and whisk like crazy after each addition.

Photo of cheese sauce and whisk in saucepan.

Beautiful and lively Old Bay-seasoned potato wedges!

Photo of roasted potato wedges on two sheetpans.

Photo of roasted potatoes on a sheet pan.

Place on a platter and serve with the cheese sauce.  Garnish with chopped fresh chives!

Photo of Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce garnished with fresh chives.

Photo of Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce with some served up in white oval bowl.

So easy!  So delicious!

Close-up photo of Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce in white bowl.

Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce is a great side dish or game day recipe!

Photo of Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce in white dish drizzled with cheese sauce.

Check out some of my other amazing potato recipes!

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce - Overhead hero shot of dish on white enamled pan with cheese sauce garnished with fresh chives and can of Old Bay

Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce

5 from 3 votes

Click to Rate!

By: Carol | From A Chef's Kitchen
Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce is a simplified twist on poutine!  Old Bay seasoning and Vermont sharp cheddar cheese make this dish unmistakably New England!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dishes - Potatoes
Cuisine American
Servings 6
Calories 626 kcal

Ingredients
  

Potato Wedges

  • 5 pounds Russet potatoes - peeled and cut into wedges
  • 1/4 cup canola oil
  • 3 tablespoons Old Bay seasoning

Cheese Sauce

  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 2 heaping tablespoons all-purpose flour
  • 1/2 cup beer
  • 2 cups whole milk
  • 2 cups shredded extra-sharp Vermont Cheddar cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper - or to taste
  • Salt - to taste
  • 2 tablespoons chopped fresh chives

Instructions
 

Potato Wedges

  • If time allows, place potato wedges in a bowl full of cold water to draw some of the starch out. Let stand for 1 hour.
  • Preheat oven to 375 degrees. Line two 10 x 15-inch pans with nonstick aluminum foil.
  • Drain potato wedges and thoroughly pat dry with paper towels or a clean kitchen towel. Place in a large mixing bowl.
  • Drizzle with oil and Old Bay seasoning. Toss well.
  • Spread out on the lined baking sheet making sure that each potato has the wedge side down to the baking sheet. Roast for 30 minutes.
  • Flip the potatoes so the other wedge side is on down on the baking sheet.
  • Roast another 30 minutes or until tender and crispy.

Cheese Sauce

  • Heat butter and oil in a saucepan over medium-high heat. Add the flour and whisk 2-3 minutes, being careful to not brown the roux.
  • Add the beer and continue to whisk until a thick paste forms.
  • Slowly whisk in the milk.
  • Bring to a boil, reduce heat to medium-low and simmer 3-4 minutes or until the combination thickens.
  • Reduce heat to low. Add the grated cheese by the handful, whisking vigorously after each addition.
  • Add Worcestershire, dry mustard, cayenne and salt to taste.
  • Remove from heat. Sauce will thicken as it sits.
  • TO SERVE: Place potato wedges on serving platter. Garnish with chives. Serve sauce alongside or serve in bowls with sauce drizzled over potatoes.

Notes

MAKE AHEAD:  Cheese sauce can be made 1-2 days ahead of time.  Refrigerate until needed.  Reheat on the stovetop on low heat until heated through, stirring frequently.

Nutrition

Serving: 1 | Calories: 626kcal | Carbohydrates: 76g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 316mg | Potassium: 1768mg | Fiber: 5g | Sugar: 7g | Vitamin A: 653IU | Vitamin C: 23mg | Calcium: 445mg | Iron: 4mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. Any luck cooking these in a large batch ahead of time and reheating to serve with a Christmas crab cake dinner?

    1. Hi, Michelle, Thanks so much for your question. Yes, you can do these ahead of time, but you want to only “par-roast” them. Get them about halfway roasted WITHOUT the Old-Bay. Then, when you’re ready to serve, toss with the Old Bay then place back onto a nonstick aluminum foil or parchment paper-lined sheet pan and finish roasting. Honestly, unless you have older nonstick aluminum foil which is thicker, I would opt for the parchment paper because Reynolds did something to their nonstick foil and it’s super-thin now; I’m not a fan of what they did. The cheese sauce can be reheated in a saucepan on top of the stove. Thanks again and hope you enjoy!!

  2. 5 stars
    These are the best fries ever! So simple to make, but the seasoning and cheese cause are amazing additions! Seriously, so so good!

  3. What a gorgeous New England inspired side Carol! I’ve drooled over these since I first saw the photos. The cheese sauce and Old Bay? OMG. Perfect potatoes. I love the water soak idea… and hope to start incorporating that often when I roast potatoes. Thanks!

    1. Thanks, Tamara! Works especially well with Russets. Let them sit in water for even 10 minutes and you’ll be amazed at how cloudy the water gets from the starch. Hope you enjoy!

    1. Thanks so very much, Ansh! Given what I know about cheese curds, I’m thinking if the cheese curds are anything over a few hours old, poutine could be heading down a very dangerous road. They’ve GOT to be really fresh! Thanks again!