Cut into thin slices using a shredder in a food processor.
Very convenient-just 20 seconds and everything is ready!
Over low heat, melt the butter in a pan, add the crushed garlic and chopped rosemary. If you do not have fresh rosemary, use dried-1 tsp.
Sauté everything, stirring occasionally.
Pour the oil with garlic and rosemary to the potatoes, add salt and ground black pepper, chopped dill.
Add the chopped olives.
Put the potatoes in a baking dish , cover with foil and bake in the oven, preheated to 200°C, for 30-40 minutes .
After this time, remove the mold from the oven and increase the temperature to 230°C.
Pour the cream evenly over the potatoes, return the form to the oven and bake for another 15 minutes , until the potatoes are ready.