Baked Potato Wedges (Fries)

I have tried to make baked potato wedges (aka - fries) a couple of times and haven't "loved" the outcome.  Last night, I tried yet again and think I've found my new favorite recipe!  I found it here and when I saw that it called for corn starch, I was pretty sure that was going to be the trick that makes them crispy.  They turned out delicious & they are easy to throw together.  I'd like to try grilling them next time but I didn't have room on the grill last night.  I omitted one ingredient from the original recipe (mainly because I'm really not even sure what it is!).  The recipe below is what I used to make the fries.  The measurements are from the original recipe but I probably doubled the batch so use your judgement when making these.

Here are the potatoes in the mixture before baking:

Here they are when they came out of the oven - so crispy!

Here's our meal - cheeseburgers; grilled zucchini and fries

Ingredients:
4-5 medium potatoes (I used Golden potatoes)
1/2 tsp Italian Seasoning
1-2 Tbsp Corn Starch
1-1/2 tsp garlic, chopped (I used the jarred kind)
1/2 tsp Cayenne pepper
1/4 tsp black pepper
3 Tbsp olive oil or canola oil
Salt, to taste, I used Kosher Salt

Directions
Preheat oven to 450 degrees
Cut potatoes into 1/2" wedges and place in cold water
In a bowl with everything except the potatoes, combine the other ingredients and blend well
Drain the potatoes and mix with the other ingredients, stir to coat
Spread the potatoes in a single layer on a cookie tray (sprayed with Pam)
Cook for 15-18 minutes then flip the potatoes
Cook for another 10-15 minutes until golden brown
Serve immediately