yes you can coat them lightly with olive oil or spray with pam and bake

I googled this up, but they "fry" the potatoes, they don't bake them. Source: http://allrecipes.com/Recipe/Homemade-Crispy-Seasoned-French-Fries/Detail.aspx INGREDIENTS 2 1/2 pounds russet potatoes, peeled 1 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon onion salt 1 teaspoon salt 1 teaspoon paprika 1/2 cup water, or as needed 1 cup vegetable oil for frying DIRECTIONS Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

You can get them to taste pretty good but never as good as fried because they aren't being cooked in all that fat which increases flavor sensations in your mouth. Here's one way: 1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside. 2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. 3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve. ____________________________________________________ Or you could try coating the potatoes in beaten (not whipped fluffy) egg whites. And then baking them like above. SOmetimes that makes them a little crispier crunchier.