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Steamed Red Potatoes with Garlic Sauce
By Rita Heikenfield
Serves 4


• Water

• 4 large or 8 Small Red Potatoes (~1 pounds)

• 2 T Minced Garlic

• 2 t Fat-Free Milk

• 2 t Extra Virgin Olive Oil

• 2 t Chopped Fresh Parsley

• Freshly Ground Pepper to taste


Place a steamer basket in a medium saucepan and add water to a depth of 1-2 inches. Be sure the water does not reach the bottom of the basket. Cover saucepan and bring water to a boil over medium-high heat.

Meanwhile, cut large potatoes in half. Place potatoes in steamer basket in boiling water.

Separate cloves of garlic, but do not peel the paper thin skins. Scatter cloves around potatoes. Cover and steam for about 20 minutes, or until a fork can be easily inserted into potatoes.

Remove garlic from pan.. remove skins by pressing cloves in a garlic press, peeling skins off with your fingers, or pushing the garlic pulp out of the cloves. Discard skins and mash garlic pulp with milk and oil. Warm sauce slightly over low heat, if desired.

Remove potatoes from pan and cut them in half. Serve with a dollop of garlic sauce, parsley and pepper.

2 Grains
1 Healthy Fat

Great for a Post Workout/Event or Lunch Time.
If you are trying to lose body fat: Only 1/2 Serving at night

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