1. Set a rack in lowest part of oven and heat to 425 degrees.

2. In a small bowl, combine chili powder, garlic powder, and 1/2 teaspoon salt and set aside. Place potatoes in a large bowl and sprinkle with cornstarch. Toss until evenly coated, rubbing cornstarch into potatoes (cornstarch does not need to coat each wedge entirely), then transfer to a rimmed baking sheet, leaving excess cornstarch in bowl. Drizzle with oil and toss well to coat.

3. Bake until bottoms of wedges are browned, 10 to 15 minutes. Meanwhile, make dipping sauces: Stir mayonnaise, maple syrup, and a pinch of salt in a small bowl until well blended; set aside. In a separate small bowl, stir mustard, cranberries, and honey until well combined; set aside.

4. Remove baking sheet from oven and use a thin metal spatula to flip fries, then return to oven and bake until second sides are browned and potatoes are fully tender, about 10 more minutes. Sprinkle chili powder mixture over top and toss to coat, then serve warm with sauces.