Boston Market Dill Potato Wedges
- 7 or 8 new red potatoes
- 2 cloves garlic, minced fine
- 1/2 cup (1 stick) butter (no substitutes)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 2 teaspoons crushed dill
- Wash potatoes well and boil until soft, drain well on paper towels.
- Melt butter in large frying pan. Sauté garlic for a couple of moments,
and then add potatoes and remaining seasonings.
- Pan-fry the potatoes until they are light brown.