It is always quite tricky when turning the rösti, our Swiss potato dish. Grate the potato an fry in a flat pan until brown on one side. Then you have to turn the rösti to get it brown on the other side, and this is the tricky bit. I usually put a flat object on the pan and then turn it. The you have the perfect fried rösti on one sie and now to slide it back into the pan to get it nicely crisp on the other side and a light brown colour Bein married with a Swiss husband since 56 years I have had enough practice, although there are still moments when the potato does not do what I want it to.

However if all goes well and the rösti holds together with no remains in a place where it should not be, you can continue browing the rösti on the other side and there is the perfect rösti to serve.