Boston Market Dill Potato Wedges
7 or 8 new red potatoes
¼ pound butter
2 cloves minced garlic
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon celery salt
2 teaspoons dried dill weed
Wash potatoes well and boil for 8–10 minutes until barely soft.
Drain and cut in wedges.
Melt the butter in a large frying pan and sauté garlic for about 1 minute.
Add the potatoes and the rest of the seasonings.
Fry the potatoes for 5 minutes until they are lightly brown.