1. Wash the potatoes, then peel and cut them into strips about the same size as the sugar snap peas (about 2 inches by 1/2 inch). You’ll have about 3 1/2 cups of strips.
2. Microwave method: Place the potatoes and sugar snap peas in a bowl and cook on high for 5 minutes. Stovetop method: Bring a saucepan of water to boiling and add the potatoes. Boil for 3 minutes. Add the sugar snap peas and boil for 2 minutes more. Drain.
3. Add the oil and garlic to a nonstick skillet over medium-high heat. Add the potatoes and snow peas. Toss for 2 to 3 minutes, or until the potatoes are crisp and cooked through. Sprinkle with the salt and pepper and serve.

Adapted from The 12-Week Diabetes Cookbook: Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners by Linda Gassenheimer. Available January 2018.