Sautéed potatoes are a wonderful accompaniment to steak. Here are two different methods. The parboiled ones are fluffier and creamier in texture. Try both ways to find your favourite.

1 pound (500 grams) Yukon gold potatoes, peeled, cut into ½-inch dice

2 tablespoons olive oil

2 tablespoons thickly sliced garlic

Salt and freshly ground pepper to taste

Method 1:

Cover potatoes with cold salted water. Bring to a boil and cook for 5 minutes or until crisp-tender. Drain.

Heat olive oil in a skillet over medium heat.

Add potatoes and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 5 minutes or until potatoes are crisp and golden and garlic is soft. Season with salt and pepper. Serves 2 to 3.

Method 2:

Heat olive oil in a skillet over medium heat. Add potatoes, cover and sauté for 10 minutes, stirring occasionally until potatoes are tender.

Add garlic and sauté for 5 minutes more until crisp and golden. Season with salt and pepper.