I have made these for a few years now, and have found the best way to do it is to use a 2-stage cooking process. By first baking them at 350 degrees for a half hour, the insides cook completely, so you can use thicker wedges. This first baking will put a nice crust on the top side. After that, remove the fries from the oven and crank up the heat to 425-450. While the oven is warming, turn the wedges over so the other (softer) side that was flat against the pan faces up and then put the fries back in the oven at 425-450 for another 15-20 minutes to to finish crisping them up. Check frequently towards the end of the cooking time to avoid burning. I actually like a little burning on the tips; the fries are more caramelized when you do this. I also use olive oil instead of canola, and a mango-based Caribbean hot sauce instead of cayenne. My husband likes to eat them with the sauce that is usually served with blooming onions. I just like them plain.