Cut into thin slices using a chopper in a food processor.
Very convenient - just 20 seconds and everything is ready!
Melt butter in a frying pan over low heat, add chopped garlic and chopped rosemary. If you do not have fresh rosemary, use dried - 1 tsp. Fry everything, stirring occasionally.
Pour oil with garlic and rosemary over the potatoes, add salt and ground black pepper, chopped dill.
Add the chopped olives.
Mix thoroughly.
Put the potatoes in a baking dish, cover with foil and bake in an 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 cream evenly over the potatoes, return the mold to the oven and bake for another 15 minutes until the potatoes are ready.
