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Old Bay Roasted Potato Wedges on white enameled pan with cheese sauce garnished with fresh chives and can of Old Bay.
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5 from 4 votes

Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce

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 Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dishes - Potatoes
Cuisine: American
Diet: Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

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 the sauce 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