Dilled Potato Wedges

This is not a low fat recipe.  This is not a low carb recipe.  This is a potato recipe.  I eat potatoes less than once a month, but when I do I make it count.
These potatoes are seasoned perfectly, making each mouthful an indulgence.
Proceed with caution...

What's In It:


8 red potatoes, scrubbed
2 cloves garlic, minced
1 stick (1/2 c.) butter (Margarine is NEVER better.  Read the label and remember, if you can't pronounce it, you probably shouldn't eat it.)
1/2 teaspoon sea salt, ground
1/2 tsp. fresh ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill, crushed

How To Make It:


Boil potatoes, in skins, until tender but not mushy.  Drain and cut into quarters.
In large skillet (iron if you've got it!) melt butter.  Add garlic, and saute for several seconds before adding potatoes and all other seasonings.
Panfry until lightly browned.
Serve immediately.

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