Boston Market Dill Potato Wedges (clone)

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. Saut� garlic for a couple of moments, and then add potatoes and remaining seasonings. Pan-fry the potatoes until they are light brown.