Peel and wash the potatoes. Cut them into round slices 1/2″ (1.5 cm) in diameter.
Put them in a bowl. Add the olive oil and crumbled chicken broth cube. Stir well.
Lay out a tray with baking paper. Arrange the potatoes in it, without overlapping them.
Bake at 392°F (200 °C) to a nice golden color.
Sprinkle the ready potatoes with dill.