Coat a nonstick baking sheet with canola or olive oil cooking spray.
Whisk the egg white in a small bowl until frothy and foamy.
Cut the potatoes lengthwise into 1/2-inch thick fries and dip into the egg white. Arrange in a single layer, so that the potatoes are not touching. Sprinkle with half of the salt, pepper.
Bake for 10 to 12 minutes. Flip, and sprinkle with the remaining salt, pepper and bake for 10 to 12 minutes more, until golden and crisp.