Adjustment A: You're not going to see much difference from this method, because there's not going to be much heat transfer. One of the key parts of frying is oil contact, because the oil transfers heat at a very quick rate, and gets into all the tiny surface nooks and crannies, so more of it gets cooked at the same rate. If you're just pan cooking without (or very little) oil, aside from a relatively tiny bit of radiant and convection heat the only cooking will happen where the surface directly contacts the pan.
Summary: You'll need to turn every french fry, to every side, and even then the cooking won't be as uniform as you'd like, even if you do it perfectly.
Adjustment B: Baking means your getting good convection, but that also means you may be drying out the fries a bit, especially after they've already been in oil and lost some moisture. Baking might be a better addition, but I'd avoid it as a last step. You'll also be letting your oil that's on the fries, soak in a bit more, so they may be dry... yet still greasy.
Summary: They'll end up like reheated fries because... that's pretty much what you're doing.
My suggestion: Boil or steam the fries (not too much!) to start the inside starches cooking and getting "fluffy". Let them dry and cool a bit. Then hit them with a shallow (or ideally deep) fry to crisp up the outsides, but not have to sit in the oil long enough to burn or soak up the oil. This also would work with prebaking for what it's worth, but you may still get the drying. Just depends on what you're going for.