Flavored Vegetable Cooking Oil
Whenever I make fries, I tend to leave them in water for anywhere between 120 to 160 minutes as it tends to leave them crispier. 

This presents a perfect opportunity to "marinate" the fries. Oftentimes, I'll add rosemary or garlic, however I would imagine adding finely ground white pepper would have the same effect.

To fry, simply drain the fries in a colander, and lay them out on a dry (and clean) towel or paper towel for 5 minutes to allow excess water to drain. Heat lard to 330F - 340F until slightly tinged golden. Remove and let cool. Then, heat the lard up to 365F - 375F and fry the cooled fries again until golden. Remove, drain excess oil (on paper towel or dry colander), salt then serve.