Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce: A Savory New England Twist

Discover a truly unique and utterly delicious dish that pays homage to classic Canadian poutine while carving out its own distinct New England identity: Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce. This recipe takes the beloved concept of crispy potatoes smothered in rich cheese sauce and infuses it with regional American flavors. Forget the traditional cheese curds and brown gravy – our version features perfectly roasted potato wedges seasoned with the iconic Old Bay blend, all bathed in a luxurious, creamy sauce made from authentic Vermont sharp cheddar. It’s a game-changer for anyone seeking a comforting, flavor-packed side dish, appetizer, or an elevated game-day snack that’s unmistakably from the Northeast.

The Inspiration Behind This New England Poutine-Style Dish

Before any poutine purists raise an eyebrow, let’s be clear: this creation is not a traditional poutine. It’s an inspired adaptation, a culinary journey that honors the spirit of poutine while celebrating the vibrant flavors of New England. Chefs frequently enjoy reimagining traditional dishes, and this recipe is a testament to that creative process. While poutine is undeniably Canadian, its popularity has transcended borders, finding a warm welcome, particularly throughout New England. This cross-cultural appreciation sparked the idea for a regionally-inspired version.

The concept for this dish emerged during a discussion about New England-themed recipes for a “Progressive Eats” event. A personal chef friend, who divides his time between Maine and New Jersey, suggested poutine. As someone not originally from New England and only vaguely familiar with poutine, a little research was in order. Traditional poutine consists of crispy French fries and squeaky cheese curds, generously topped with a rich brown gravy. While acquiring quality French fries and making a flavorful brown gravy were certainly feasible, the challenge lay in sourcing authentic cheese curds in Memphis. Even if available, they simply couldn’t compare to the superior, fresh Wisconsin cheese curds known for their characteristic “squeak” when bitten into – a quality best enjoyed the same day they’re made.

This geographical hurdle became an opportunity for innovation. Instead of plain French fries, the goal was to elevate the potato base with a distinctive regional flavor. Enter Old Bay seasoning. This iconic blend, a staple of East Coast and New England cuisine, perfectly delivers the savory, slightly salty, and umami notes that a traditional brown gravy might provide. It imparts an unforgettable zest to the roasted potato wedges, making them stand out.

For the cheese component, the unavailability of fresh cheese curds led to the creation of a velvety smooth cheese sauce. The choice was clear: Vermont sharp cheddar cheese. Vermont is renowned for its exceptional dairy products, and its sharp cheddar offers a robust, tangy, and deeply satisfying flavor that forms the heart of this rich sauce. This combination of Old Bay-seasoned potatoes and Vermont cheddar cheese sauce truly makes this dish a unique and delicious representation of New England’s culinary spirit.

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

Crafting this delightful dish involves two main components: perfectly roasted Old Bay potato wedges and a luscious Vermont cheddar cheese sauce. Each step is designed for ease and maximum flavor.

For the Crispy Old Bay Potato Wedges:

• Choose Your Potatoes: Begin with 5 pounds of Russet potatoes. Russets are excellent for roasting, as their high starch content contributes to a fluffy interior and crispy exterior. If you prefer a slightly creamier texture, waxy potatoes like Yukon Gold or Red Bliss can also be used, offering a wonderful flavor profile.
• Preparation is Key: Peel the potatoes thoroughly, then cut them into uniform wedges. Aim for wedges that are roughly the same size to ensure even cooking.
• The Secret to Crispiness: If time allows, soak the cut potato wedges in a large bowl of cold water for at least an hour. This crucial step helps to draw out excess starch from the potatoes, which is key to achieving that desirable extra-crispy texture once roasted. After soaking, drain the water completely.

• Pat Dry: Thoroughly pat the drained potato wedges dry using paper towels or a clean kitchen towel. Any residual moisture can prevent them from crisping up properly in the oven.
• Seasoning: In a large mixing bowl, toss the dried potato wedges with canola oil and a generous amount of Old Bay seasoning. Ensure every wedge is evenly coated with the oil and spice blend for consistent flavor and browning.

• Prepare for Roasting: Spread the seasoned potato wedges out on two nonstick aluminum foil-lined baking sheets. It’s important to arrange them in a single layer without overcrowding the pans. If your baking sheets are too small, use a third one; overcrowding will steam the potatoes instead of roasting them to crispness. Two standard 10 x 15-inch pans usually work perfectly and fit on a single rack in most conventional ovens.
• Roast to Perfection: Preheat your oven to 375°F (190°C). Place the baking sheets in the oven to roast. After approximately 30 minutes, carefully flip the potato wedges to ensure even browning and crispiness on all sides. Continue roasting for another 30 minutes, or until the wedges are tender on the inside and beautifully golden brown and crispy on the outside.

For the Silky Vermont Cheddar Cheese Sauce:

• Start Your Sauce: While the potato wedges are roasting, prepare the luxurious cheese sauce. In a saucepan, melt butter and canola oil over medium-high heat. Add the all-purpose flour and whisk continuously for 2-3 minutes to create a roux, being careful not to let it brown too much. This roux will be the thickening agent for your sauce.
• Build the Base: Slowly whisk in the beer. Continue whisking until the mixture thickens into a smooth, cohesive paste. Gradually pour in the whole milk, whisking constantly to prevent lumps and ensure a silky consistency.
• Simmer to Thicken: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer for 3-4 minutes, or until the sauce begins to visibly thicken.
• Incorporate the Cheese: Reduce the heat to low. This is crucial for a smooth sauce. Add the shredded extra-sharp Vermont Cheddar cheese in small handfuls, whisking vigorously after each addition until the cheese is fully melted and incorporated. Adding the cheese gradually and off direct high heat helps prevent the sauce from becoming grainy or breaking.
• Flavor Enhancers: Stir in Worcestershire sauce, dry mustard, and cayenne pepper. The Worcestershire sauce adds depth and umami, dry mustard subtly enhances the cheese flavor, and cayenne pepper provides a gentle kick of warmth. Season with salt to taste.
• Ready to Serve: Remove the cheese sauce from the heat. The sauce will continue to thicken slightly as it cools.

Serving Your Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce

Once your potato wedges are golden and crispy, and your cheese sauce is smooth and warm, it’s time to assemble and enjoy this fantastic dish. For an impressive presentation, arrange the hot potato wedges on a large serving platter. Drizzle generously with the Vermont Cheddar Cheese Sauce, allowing it to cascade over the crispy potatoes. Finish with a sprinkle of freshly chopped chives for a pop of color and a fresh, oniony note. Alternatively, for individual servings or a more interactive experience, serve the potato wedges in bowls with the cheese sauce offered on the side, allowing everyone to drench their potatoes to their liking.

This dish is incredibly easy to prepare and delivers an explosion of flavor that makes it perfect as a hearty side, a standalone snack, or a crowd-pleasing appetizer for game days, gatherings, or casual dinners. The combination of crispy, seasoned potatoes and creamy, tangy cheese sauce is simply irresistible.

The Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce isn’t just a recipe; it’s an experience. It’s a delightful journey for your taste buds, blending East Coast spice with New England dairy excellence. Whether you’re entertaining guests or simply treating yourself, this dish promises satisfaction and flavor in every bite.

Why You’ll Love This Old Bay and Vermont Cheddar Creation

There are countless reasons why this Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce will become a staple in your kitchen. First, it’s incredibly versatile. Serve it as a robust side dish alongside grilled meats or hearty sandwiches. It also shines as a crowd-pleasing appetizer or a satisfying snack for any occasion, from casual weeknights to lively game day parties. The preparation is straightforward, making it accessible even for novice cooks, while the results are always impressive. The unique blend of savory Old Bay seasoning perfectly complements the rich, tangy Vermont cheddar, creating a flavor profile that is both comforting and exciting. It’s a dish that brings together the best of regional American ingredients in a harmonious and utterly delicious way.

Explore More Amazing Potato Recipes from Our Kitchen

If you’re a fan of the humble potato, you’re in for a treat! We love creating innovative and delicious ways to enjoy this versatile vegetable. Here are some other potato-centric recipes that are sure to delight:

• Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage
• Skillet Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce
• Patatas Bravas Chilenos
• Oven Fries with Spicy Pesto Aioli
• Perfect Roasted Potato Wedges
• Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli

Old Bay Roasted Potato Wedges with Vermont Cheddar Cheese Sauce

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 mins

Cook Time:
1 hr

Total Time:
1 hr 20 mins

Servings:
6

Equipment

• Wusthof Paring Knife Set
• Wusthof Chef Knife
• Cutting Board
• Rimmed Sheet Pan
• Saucepan
• Whisk

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

1. 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.
2. Preheat oven to 375 degrees F (190°C). Line two 10 x 15-inch pans with nonstick aluminum foil.
3. Drain potato wedges and thoroughly pat dry with paper towels or a clean kitchen towel. Place in a large mixing bowl.
4. Drizzle with oil and Old Bay seasoning. Toss well, ensuring all wedges are coated.
5. Spread out on the lined baking sheets in a single layer, making sure that each potato has the wedge side down to the baking sheet. Roast for 30 minutes.
6. Flip the potatoes so the other wedge side is down on the baking sheet.
7. Roast another 30 minutes or until tender on the inside and crispy and golden on the outside.

Cheese Sauce

1. 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.
2. Add the beer and continue to whisk until a thick paste forms.
3. Slowly whisk in the milk until smooth.
4. Bring to a boil, reduce heat to medium-low and simmer 3-4 minutes or until the combination thickens.
5. Reduce heat to low. Add the grated cheese by the handful, whisking vigorously after each addition until fully melted and smooth.
6. Add Worcestershire, dry mustard, cayenne, and salt to taste. Adjust seasoning as needed.
7. Remove from heat. The sauce will thicken further as it sits.
8. TO SERVE: Place potato wedges on a serving platter. Garnish with chopped chives. Serve the sauce alongside in a small bowl, or drizzle generously over the potatoes in individual servings.

Notes

MAKE AHEAD:

• Cheese sauce can be made 1-2 days ahead of time. Refrigerate in an airtight container until needed.
• To reheat the sauce, gently warm it on the stovetop over low heat, stirring frequently, until heated through and smooth.

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

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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