Preheat the oven to 430°F (221°C).

Wash and dry the potatoes, then cut them into french-fry sized strips about 3/4 inches wide. Add the egg whites over the potatoes, sprinkle with the seasonings, and stir until evenly coated.

Line each baking sheet with a large piece of parchment paper. Divide the potatoes between the prepared sheets, leaving any excess egg white in the bowl rather than transferring it to the pans.

Bake for 10 minutes, then remove the sheets and carefully slide the fries off the parchment directly onto the baking sheets.

Continue baking for another 5-8 minutes, then remove from the oven and stir gently while keeping the fries intact. Repeat the bake-and-stir process until the fries have a dry, golden-brown exterior with a tender center. Total baking time will be about 25-35 minutes.

Microwave the cream cheese for about 30 seconds until softened.

Whisk in the milk, garlic, seasoning salt, and oil until smooth. Add the shredded cheese, microwave for another 20-30 seconds, and whisk again until fully combined, adding more milk to reach the desired sauce consistency.

Pour the garlic cheese sauce over the baked fries and serve.