Step 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.

Step 2

Preheat oven to 375 degrees. Line two 10 x 15-inch pans with nonstick aluminum foil.

Step 3

Drain potato wedges and thoroughly pat dry with paper towels or a clean kitchen towel. Place in a large mixing bowl.

Step 4

Drizzle with oil and Old Bay seasoning. Toss well.

Step 5

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.

Step 6

Flip the potatoes so the other wedge side is on down on the baking sheet.

Step 7

Roast another 30 minutes or until tender and crispy.

Step 8

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.

Step 9

Add the beer and continue to whisk until a thick paste forms.

Step 10

Slowly whisk in the milk.

Step 11

Bring to a boil, reduce heat to medium-low and simmer 3-4 minutes or until the combination thickens.

Step 12

Reduce heat to low. Add the grated cheese by the handful, whisking vigorously after each addition.

Step 13

Add Worcestershire, dry mustard, cayenne and salt to taste.

Step 14

Remove from heat. Sauce will thicken as it sits.

Step 15

TO SERVE: Place potato wedges on serving platter. Garnish with chives. Serve sauce alongside or serve in bowls with sauce drizzled over potatoes.