2-Ingredient Potato Rostis Recipe (with Video)

Rostis
1. You can peel your potatoes, or wash them and leave the skin on for more flavor and nutrients. Then shred all potatoes through the largest holes on your shredder.
2. In a large bowl, add the shredded potatoes and rinse with cold water, then strain them. This quick wash helps to remove excess starch, making your Roesti's more tender and crispy. Only rinse them once (you need a bit of strach so they stick together)
3. Take a second bowl and then take a handful of shredded potatoes at a time and squeeze them to remove any excess liquid. Repeat until all potatoes are squeezed and transferred to your new bowl.
4. Add ½ tsp of salt to your potatoes and mix well.
5. Heat up a pan on medium-high and add a good amount of oil. When your pan is hot place ⅙ of the potatoes (about a good handful) in the pan and with a spatula press them to about 1.5 cm high. They won't hold together at first, but if you press with your spatula the potato shreds will melt together as they cook.
6. Fry them for 3-4 minutes on each side, until golden brown. You may need to reduce heat over time as the pan gets hotter and hotter.
Dip
1. Combine Greek yogurt, chives, garlic and salt to tast for your dip.