3/4 pound red potatoes (about 1 3/4 cups cubes)

1 tablespoon olive oil, divided use

4 medium cloves garlic, crushed

Salt and freshly ground black pepper

Wash potatoes, do not peel and cut into 1/2-inch cubes. Place in a microwave-safe bowl. Add 1/2 tablespoon oil and garlic. Mix well. Cover with another plate or plastic wrap. Microwave on high 3 minutes. Potatoes should be cooked and soft. Add another minute if needed. Add the remaining 1/2 tablespoon oil to the skillet used for the steak. Add the potatoes and toss in the skillet for 2 minutes to add flavor and color. Add salt and pepper to taste.

Yield 2 servings.

Per serving: 187 calories (34% from fat), 7 g fat (1 g saturated, 3.3 g monounsaturated), no cholesterol, 3.6 g protein, 29.1 g carbohydrates, 3.1 g fiber, 33 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”