What effect will this have on my french fries?
I would reverse those two steps -- bake first and then pan fry. By baking first the potato will cook through in the oven without necessarily crisping or burning, then the frying step will add the crunchiness and texture that you want on the outside when you're ready to serve. 

Frying first would be the same as searing, which you would only do when you don't want the inside of the food to be cooked as high as the outside. Either one of two things would happen: a) the middle of the fry won't cook all the way through and you'll be left with raw potato on the inside and perfectly cooked on the outside, or b) you'll have to change your timing to leave the fries in the oven long enough to cook in the middle, but that will increase surface exposure to heat and you'll burn the fries.