Roasted Potato Wedges with Cheddar Sauce

• 3 large baking potatoes, each cut into 8 wedges
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Cheddar Sauce:

• 3 tablespoons canola oil
• 2 tablespoons flour
• 1¼ cup 2% reduced fat milk
• 1¼ cup shredded sharp cheddar cheese (5-ounce)
• 2 tablespoons finely chopped green onions
• 1 tablespoon imitation bacon bits
• ¼ teaspoon cayenne pepper

Preheat oven to 425 degrees Fahrenheit. In a resealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. For the sauce, heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Serve potato wedges with warm cheese sauce.   Source: National Dairy Council