Crispy potato rösti with herb yogurt

Ingredients

For 1 serving

• Potatoes225 g
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt70 g
• Chivesto taste
• Saltto taste

Contains: lactose,

Method

1. Peel the potato and grate it into thin strips on the coarse side of a grater.
2. Put it in the middle of a clean tea towel, gather it up and squeeze hard until no more liquid comes out: the less water left, the crisper the rösti.
3. Salt the potato and toss it with your hands; heat the oil in a small non-stick frying pan over medium heat.
4. Spread the potato in the pan in a disc and press it down well with the spatula; cook for 6 minutes, until the underside is golden and crisp and the disc slides when you shake the pan.
5. Flip it using a plate and cook for 6 more minutes, pressing again, until the other side is golden too.
6. Meanwhile wash and snip the chives and stir them into the Greek yoghurt with a pinch of salt; serve the rösti hot with the sauce alongside.