Categories: Sauces, Oils 
      Yield: 1 servings 
  
      3 lg Plump garlic cloves 
    1/2 c  Extra-virgin olive oil 
      1    4" sprig fresh rosemary 
           -OR 
      1 t  Dried rosemary 
    1/2 t  Salt, or to taste 
  
  To make the garlic-rosemary oil, peel and cut the garlic into very 
  thin slices. Pour the oil into a small heavy skillet or saucepan, add 
  the sliced garlic and the rosemary, crushing the herb between your 
  fingers as you add it, and warm over low heat. When the aroma rises 
  and the garlic just starts to take on color (it should not brown), 
  about 5-7 minutes, remove from the heat. Add the salt to taste and 
  strain the oil into a small pitcher. 
   
  NOTE: The oil can be made up to 2 weeks ahead, cooled to room 
  temperature, and stored in the refrigerator in a tightly sealed 
  container. To enjoy the full flavor and fragrance of the oil, make 
  sure to bring it to room temperature before using. 
   
  Drizzle of potato waffles.