I prepare the necessary products. For cooking, I will use classic sunflower oil.
I peel the potatoes in advance. The weight indicated is already peeled potatoes.
I cut the potatoes into neat cubes (about 2 by 2 cm).
I pour water into the bucket, put it on the fire and bring it to a boil. I put the potato slices in boiling water. After boiling the water, cook them for 10 minutes over medium heat.By the way, you can use boiled potatoes that were left, for example, after yesterday's dinner (reduce the baking time by 10 minutes).
I peel the garlic and chop it. In a bowl, mix the garlic and 2 tablespoons of sunflower oil.
In another bowl, mix the egg, sour cream, paprika, salt, dry adjika and dry dill. I beat it with a fork.
After 10 minutes of cooking, I drain the water from the potatoes. I transfer the pieces to a deep bowl and let them cool for 5 minutes. Pour the egg-sour cream mixture and mix quickly so that the egg does not curl on the hot potatoes (but mix carefully so as not to pass the potato pieces).
The baking dish (I have a diameter of 20 cm) is covered with parchment. I smear the parchment with sunflower oil on top.
I put in the form of potato slices with filling. Top with sunflower oil and garlic.
Put the potatoes in a preheated 180 degree oven. Bake for 30-35 minutes. The last 5 minutes I bake in the upper heat mode to get a Golden crust.