Rosemary and Garlic Infused Oil
Struggling to get that restaurant-level garlic flavor into your cooking? I did too, until I discovered this technique while creating my Crispy Roasted Potatoes recipe.
It yields two garlicky products: the oil, which can be stored for months, and the fried, crispy garlic pieces, which I can never keep for more than a few days. I crumble the garlic on meats and add it to salad dressings, mashed potatoes, soups, and stews. And who doesn't love garlic-infused olive oil? Vampires, I suppose, but I bet I could tempt them.
You can make this recipe with or without rosemary, but I usually opt for the rosemary because it pairs so well with the potatoes. Enjoy this recipe and let me know what you think!