Recipe: pubic hair fries by Yvette van Boven

Just the name alone makes us very happy: Pubic Hair Fries. And then you still have to start eating them! That’s no problem either, because these are incredibly delicious, paper-thin and crispy fries. Yvette van Boven made these fries for her new cookbook Home Made Basics. A major advantage of paper-thin fries is that you only need three large potatoes for a generous pile. And that’s a lot less than if you were to cut them into thick fries.

How to make the pubic hair fries

• Cut the potatoes into julienne strips using a mandoline or food processor on the thinnest setting. Or make the fries my way: twist them into fine curls with a vegetable spiralizer.
• Rinse the potato strips in ice-cold water to wash off the starch. Pat them dry in a clean tea towel.
• Heat the oil in the deep fryer to 180 °C.
• Fry a handful of fries at a time for 2 to 3 minutes until golden brown, or fry them in a generous layer of oil in the wok or a large cast-iron pan.
• Drain the fries on kitchen paper and sprinkle them with salt and pepper. Eat them as they are, or choose a tasty sauce and a glass of beer to go with them.

Title: Home Made Basics
Author: Yvette van Boven
Price: €39,99
Publisher: Singel Uitgeverijen

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