In a medium bowl combine beat cream cheese until smooth. Add chopped dill and mix until combined. Place in a piping bag with a star tip. Set aside.
Preheat oven 400°F (204°C). Place potato slices on a lightly greased foil lined pan single layer. Drizzle with olive oil and season with salt and pepper (both sides). Bake at 400°F for 10 minutes, than flip and bake for an addition 10 minutes (potato medallions should be cooked/crisp).
Remove from oven and let cool slightly. Place on a serving tray and pipe a portion of dill cream cheese on each potato slice. Top with fresh dill if desired. Serve at room temperature.
Tips & Variations
- baby potato slices should be about 1/8 “thick.