For this dish, young potatoes are used, but if there is none, then the old one is simply fine-skinned. Rinse the potatoes well and boil until ready in salted water along with the peel.
Immediately you can, without cooling, press the potatoes with a plate or board so that it spreads out, but does not fall apart.
Pour olive oil into the bottom of the baking dish and spread the chopped garlic evenly.
Put the potatoes in a mold and put a small piece of butter on each piece. Salt a little and sprinkle with rosemary or other spices.