Ingredients:

• 2 – large Potatoes
• 1 tbsp – Black Peppercorns
• 1 tsp – dried Rosemary
• 1 tbsp – Olive oil
• Sea salt to taste

Method:

1. Cut potatoes into long strips as for fries, wash a couple of times in cold water. Pat them thoroughly dry. Put the potatoes in a baking sheet, large enough so you can spread them in a single layer.
2. Powder the peppercorns and rosemary together with a mortar and pestle or, less preferably, in a spice grinder.
3. Sprinkle the pepper-rosemary mixture and olive oil on the potatoes and mix thoroughly.
4. Bake in a preheated 350-degree oven for about 35-40 minutes, stirring once or twice during baking to ensure all sides turn evenly golden-brown.
5. Sprinkle with a little sea salt before serving.
6. Recipe courtesy: Holy Cow Vegan