Peel the potatoes, cut in half lengthways and cut into approx. 5 mm thick, even wedges.
Then add plenty of oil to the hot pan and fry on a relatively high heat. Do not turn too often, but first fry on all sides until golden, then reduce the heat a little.
Dice the onion, add to the potatoes in the pan and turn them 2 - 3 times with the onions.
Add the bay leaves.
When the potatoes are cooked through, turn off the hotplate, squeeze in the garlic and add the chopped dill. Add salt and plenty of pepper. Only now can you cover the pan for a few minutes before serving, so that the garlic aroma is spread out nicely.
Remarks:
Garlic and dill are found in many Ukrainian dishes. In Ukraine, fried potatoes are basically made from raw potatoes.
Small diced green bacon (salo) is often used instead of oil.
The fried potatoes are often complemented with separately crispy fried mushrooms, which are dusted with a little flour in the pan.
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