Cut the potatoes and fill them with cold water to stand for 10-15 minutes. We drain the water. Transfer to a saucepan and pour boiling water and cook for 7-8 minutes.
While the potatoes are cooking, prepare the batter. In the flour, add salt, red and black pepper, oregano, pour in water and mix until smooth.
Drain the water from the potatoes, let it cool for a minute and dip the potatoes in batter and fry in hot vegetable oil until a beautiful crust for 5 minutes.
We take it out on a napkin to remove excess fat.
Prepare the sauce. Melt the butter, add the grated garlic and chopped dill. Pour the potatoes, mix and serve.