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!

Basic Instructions

1. Separate the garlic from the husk by your preferred method
2. Press the head of garlic (60g) or use a microplane to grate it onto a cutting board
3. Chop the garlic fine and then press through with the kosher salt to make a paste
4. Chop in 1-1/2 Tbs (2g) Rosemary to make further pasting the garlic.
5. Place in a cold pan with cold oil
6. Heat over medium heat until the garlic just starts to turn a little golden (do not overcook or it will make it all taste very bitter).
7. Pass oil through a fine mesh sieve

Ingredients

Detailed instructions with images

Remove the garlic from the husk

There are many methods for removing garlic husks, and I have tried them all. My favorite of recent is to cut the root end off and then use the edge of the knife to pop the husk off. I prefer the large, clean pieces of garlic that work best in the garlic press.

Press the garlic through the garlic press

Of course, you can use a microplane to mince garlic, but today I chose the garlic press. It's the quickest way to mince a lot of garlic, even though it can be a bit messy.

Chop the garlic fine and paste

After pressing, I rock my knife through the garlic and chop it as finely as possible. Once I have given it a few passes with the knife, I begin the pasting process by adding some kosher salt and pressing it through.

Chop the rosemary through

Once the garlic is finely pasted add the rosemary in by finely chopping that into the garlic.