Hot Garlic and Rosemary Jersey Potato Salad

A deliciously healthy alternative to a traditional potato salad.


250g FAGE Total

500g Jersey Royal Potatoes (or other new potatoes)

1 bulb garlic

2 sprigs rosemary

2 tbsp vegetable oil 

  1. Preheat the oven to 200 °C / Gas Mark 6. Cook the potatoes until tender, drain and place into a roasting dish with the chopped rosemary and oil. Season to taste and cook until golden brown.
  2. Whilst cooking the potatoes, bake the whole garlic bulb until brown and soft (10-15 minutes), remove from the oven and allow to cool.
  3. Remove the potatoes into a large bowl with all rosemary, add FAGE Total yoghurt. Cut the bulb of garlic in half then squeeze out the rich sweet pulp and mix with the potato and yoghurt salad. Season to taste.