Here's how I made a quick side dish—sautéed potatoes with garlic and rosemary—to accompany last night's dinner.
In a medium sauté pan I heated olive oil (enough to just coat the pan's surface). I added some thinly sliced fingerling potatoes (Ruby Crescent, from the farmers' market). I stirred occasionally and when the potatoes started to soften I added some thinly sliced garlic and some dried rosemary (which I crumbled).
I kept stirring occasionally and when everything was browned I turned off the heat. I seasoned with a little lemon juice plus unrefined sea salt and fresh ground pepper.
I made this dish while I was cooking other stuff, which made it time-effective. Try this with different seasonings: paprika or curry powder in lieu of the rosemary are just two ideas.
And don't think you need specialty potatoes for this; make it with whatever type you have. Just make sure the potatoes are thinly cut so they cook quickly.