Cook these half-way, let cool, freeze in freezer bags and voila -- homemade brekkie potatoes any time. I always keep several bags of these, seasoned in different ways, cut in different sized chunks so I can use them either for breakfast or as a dinner side dish.
Cube potatoes (unpeeled) in smallish chunks. If you've scrubbed them under water, dump the chunks on a clean dish towel to dry off some of the water before putting them in the oil.
Peel the garlic; place potatoes and garlic in the pan. Season as you see fit. Heat the oil to medium-low.
Sauté and toss every now and then (adjusting heat as you go along -- you want the interior to cook rather than the exterior browning too quickly).
Once they are half done -- you may have to taste to make sure!! -- lay them out on a tray lined with parchment paper. Leave quite oily since you wil be cooking them up straight from the freezer, without any additional oil. Let them cool completely.
Scoop them into a freezer bag and freeze until you need them. To cook, just throw them in a fry-pan as-is, don't add any additional oil (they shouldn't need any), adjust seasoning as required, sauté on med-low until cooked through and then med-high to brown them.