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Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer and cook, stirring every 2–3 minutes, until golden on most sides and just tender when pierced with a knife, about 12–14 minutes. Transfer the potatoes to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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