Rosemary Garlic Infused Olive Oil Food
ROSEMARY GARLIC INFUSED OLIVE OIL
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
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
Provided by Giada De Laurentiis
Number Of Ingredients 0
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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- Remove the oil from the heat, allow it to come to room temperature and strain out the garlic and rosemary.
- Serve right away or store in a tightly sealed jar in the refrigerator for up to one month. If stored in fridge, allow the oil to come to room temperature before using in order to allow it to liquefy.
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- Once the oil has reached 180 degrees, remove it from the heat and add in rosemary and garlic cloves. Let the mixture sit until completely cooled.
- Once the oil has cooled completely, strain out the rosemary and garlic (optional). Pour oil into a bottle or jar and serve immediately or store in the refrigerator for 2-3 days.
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Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic. 3. 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. 4. Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer.
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