Everyone loves rösti, and yet very few people make them from scratch. It's so easy to plop a semi-finished product from the foil, which not only looks like a brick but usually tastes like one too, into the frying pan. But even these rösti need to be turned at some point so that they are nice and crispy and golden brown on both sides.

Our tips for turning rösti

When it comes to turning rösti, there are of course the brave and the experts who swing the pan from the wrist and the rösti does the perfect somersault. However, most people are less practised, and if they don't want to repaint their kitchen afterwards, a more careful turning method is recommended. And this is how it works:

• Brush the lid that was on the rösti pan for the first 20 minutes with butter.

• Replace the buttered lid, hold it in place and turn the frying pan over.

• Melt a large knob of butter that you have prepared in advance in the now empty pan.

• Slide the rösti from the lid into the pan.