Boston Market Garlic Dill Potato Wedges

Boston Market Garlic Dill Potatoes may have been discontinued from the menu, but you can still enjoy these buttery new potatoes when you make them at home.

Homemade Boston Market Garlic Dill Potato Wedges in a white dish

These classic garlic dill potato wedges remind me of good old fashioned cooking. This is dish is similar to what you grandmother might have made. Simple cooking is often the best type of food there is. Here we let the fresh flavor of baby red potatoes sing out along with a touch of garlic and a hint of dill.

For this recipe, I like to use red new potatoes that are on the small side, something less than 2 inches in diameter is my personal preference. I love the flavor of these potatoes, and they also cook very quickly so you don’t have to worry about potatoes taking a long time to cook.

If you have unsalted butter on hand you may want to use your unsalted butter and this way you can adjust the salt according to your personal preferences. I know you are going to enjoy these Boston Market Garlic Dill Potatoes when you make them at home.

Garlic dill potato wedges in a serving dish

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Homemade Boston Market Garlic Dill Potato Wedges in a white dish

Boston Market Garlic Dill Potato Wedges

Make Boston Market Garlic Dill Potato Wedges at home.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Boston Market Garlic Dill Potato Wedges
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 325kcal


  • 1 1/2 pounds new red potatoes washed and quartered
  • 2 teaspoons minced garlic
  • 4 ounces butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons crushed dry dill


  • Wash potatoes well and boil until soft, drain well on paper towels. Melt the butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.


Calories: 325kcal | Carbohydrates: 27g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 814mg | Potassium: 773mg | Fiber: 2g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 15.1mg | Calcium: 27mg | Iron: 1.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. bastisraul

    Made as directed and I used med size red potatoes. This dish was not salty at all as listed in the recipe. Guess Rob never had Syracuse Salt Potatoes? That recipe calls for a whole lot of salt, which you never taste, bye the way, he would flip out!!!

  2. Rob Rumppe

    I believe “New” or red potatoes come in sizes small medium and large. It would be good if your recipe mentions the potato size. Thus, the quantities of the remaining ingredients were in doubt as I doubled this recipe. That said, I think the recipe is close to Boston Market potatoes recipe except for the salt. I was overwhelmed by how salty these potatoes were. My suggestion is to cut the salt and celery salt by at least half and consider specifying the use of unsalted butter.

  3. Andi K

    Delish! Thanks for creating and posting. I made these as the side for a pressure-cooker pot roast. Mmmm, family ate it all up!

5 from 2 votes (1 rating without comment)

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