Cornstarch....I use it on many occasions mostly add to stews to thicken gravy.
But found it to be great for potato wedges.
How does that work?
Dip wedges in oil or butter and spices including the corn starch?
You can add your own spices. The cornstarch coating should be thin...so dry potato wedges. I fry in olive oil but oil is your choice.
Found out it's a fairly common recipe.