Rosemary Garlic Infused Olive Oil Food

ROSEMARY GARLIC INFUSED OLIVE OIL

Rosemary Garlic Infused Olive Oil image

Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.

Provided by Krystal

Categories 100+ Everyday Cooking Recipes

Time P7DT5m

Yield 24

Number Of Ingredients 3

Ingredients

3 sprigs fresh rosemary, hung up until dried, or more to taste
2 cloves garlic, or more to taste
1 ½ cups extra-virgin olive oil

Steps:

Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg

GARLIC AND ROSEMARY OVEN FRIES

Garlic and Rosemary Oven Fries image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
8 garlic cloves, smashed
2 rosemary sprigs, plus additional for garnish
6 small russet potatoes, peeled
1 teaspoon paprika
Kosher salt

Steps:

Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
Serve garnished with a rosemary sprig.

ROSEMARY-INFUSED OIL

Rosemary-Infused Oil image

Provided by Giada De Laurentiis

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

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