Boston Market Dill Potato Wedges

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut
potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan−fry the potatoes
until they are lightly brown.