To make these oven-fried potato wedges, smoky and earthy spices are combined with cornstarch, creating a flavorful coating. The starchy mixture becomes golden-brown and crisp in the oven, while the potatoes’ insides roast until perfectly tender. The final touch is a smattering of pickled peppers, which add tanginess and crunch. Top with sour cream and chopped chives, if desired, and serve aside grilled or roasted chicken, steak or fish.