Any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they'll cook evenly in just 20 min.
Blend any leftover peeled garlic cloves with 1 cup softened butter in blender until smooth. Use rubber scraper to transfer butter mixture to airtight container. Refrigerate up to 2 weeks. Use to cook scrambled eggs or as a topping for your favorite cooked meat or sautéed vegetables.