Instructions: Cut the potatoes into 3/4"x3/4"x1/8" pieces. Coarsly dice the onion. Crush the garlic and chop the dill fine. Split the oil between two seperate frying pans. Slowly fry the potatoes in one and starting it slightly later, saute the onions in the other. The potatoes should be just crisp on the outside, moist and flufy on the inside and the onions should be clear with the edges just starting to turn brown. When both are done, add the garlic to the onions, and cook for only 30 seconds or a minute, no more. Add the onions and garlic with the fresh dill to the potatoes. Carefully combine them so the onions and dill are evenly distributed and the dill just wilts. Serve immediately.

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