There’s a certain kind of magic that happens when garlic cooks slowly in oil. Not sautéed, not browned—just gently baked until every clove turns soft enough to crush with the back of a spoon. The flavor goes from sharp to sweet and almost buttery, and the oil takes on that deep, mellow garlic perfume that makes anything taste expensive.

This rosemary garlic chili oil is my favorite way to bottle that feeling: warm chili flakes for heat, sesame for nuttiness, peanuts for crunch, and a little rosemary in the bake to give the whole jar a subtle, savory backbone.

Yield

About 2 to 2 1/2 cups (500–600 ml)

Ingredients

For the bake

• 2 cups peeled garlic cloves (250 g)

• 2 cups extra-virgin olive oil (500 ml)

• 1 small sprig rosemary (3–4 inches)

Stir in after baking

• 4 Tbsp chili flakes

• 2 Tbsp sesame seeds

• 4 Tbsp chopped peanuts

• 1 tsp salt

• 1/2 tsp sugar

Optional

• 1 Tbsp soy sauce

• 1 tsp rice vinegar or apple cider vinegar

Equipment

Small oven-safe baking dish (or loaf pan) + foil + clean glass jar

Instructions

1) Preheat

Heat oven to 320°F (160°C).

2) Arrange the garlic

Spread the peeled garlic cloves in an even layer in a small baking dish.

3) Add oil + rosemary

Pour in the olive oil until the garlic is fully submerged. Tuck in the rosemary sprig (it should sit in the oil, not on top).

4) Cover and slow-bake

Cover tightly with foil and bake 60–90 minutes, until the garlic is:

• fork-tender (very soft),

• lightly golden (not browned),

• and the oil has gentle bubbling (quiet simmer, not frying).

5) Remove rosemary

Take the dish out of the oven. Rest covered 5 minutes, then uncover carefully.
Use tongs or a fork to remove the rosemary sprig and discard it (this keeps the flavor fresh, not bitter).

6) Stir in the chili, seeds, and peanuts

While the oil is still hot, add:
chili flakes, sesame seeds, chopped peanuts, salt, and sugar.
Stir gently to combine. For a stronger garlic flavor, lightly mash 5–8 cloves against the side of the dish—keep the rest whole for texture.

7) Optional: add soy + vinegar (best timing)

Let the oil cool 5–10 minutes (still warm, not ripping hot), then stir in:

• 1 Tbsp soy sauce (optional)

• 1 tsp rice vinegar or apple cider vinegar (optional)

8) Bake again to infuse

Cover again and return to the oven for 10–15 minutes.

9) Cool and store

Cool completely at room temp. Transfer to a clean jar, making sure the garlic stays under the oil. Store in the fridge.

Love this Rosemary Garlic Chili Oil? Save the image below to your Pinterest board so you’ve got it ready the next time you want to level up pasta, eggs, pizza, or bread.

Storage and safety (garlic-in-oil)

• Keep refrigerated (don’t store at room temp).

• Keep garlic fully submerged.

• Use within 10–14 days, or freeze in small portions.

Serving Suggestions

• Noodles: Toss 1–2 Tbsp with hot noodles + a splash of cooking water to make it glossy.

• Eggs & toast: Drizzle over fried eggs, scrambled eggs, or avocado toast.

• Rice bowls: Spoon on rice with chicken/tofu + cucumbers or greens.

• Roasted potatoes/veg: Add right after they come out of the oven.

• Dumpling dip: Mix 1 Tbsp oil + (optional) 1 tsp vinegar + 1 tsp soy sauce.

If you like guacamole but don’t feel like mashing avocados in a bowl, this jar-shaken lazy guacamole salsa version is a great shortcut. You get the same fresh, creamy, limey flavor, but with bigger chunks of avocado, juicy cherry tomatoes, and sweet corn in every bite.

Everything goes into one large jar, the dressing gets poured in last, and a few gentle shakes bring it together without turning it into mush. It’s fast, messy in the best way, and perfect for chips, tacos, grilled chicken, or eating straight from the spoon while the chips are still in the bag.

Ingredients 

• 4 ripe avocados, cubed (not mashed)

• 2 cups cherry tomatoes (about 12 oz / 340 g), halved

• 1/2 cup parsley, chopped (or do half parsley + half cilantro for a more classic guac vibe)

• 1/2 cup corn kernels (cooked and cooled, or drained if canned)

• 1/3 cup finely diced red onion (or 2 tbsp scallions)

Optional 

• 1 small jalapeño/serrano, finely diced

Dressing 

• 3 tbsp lime juice

• 3 tbsp extra-virgin olive oil

• 1 tsp garlic powder

• 1 tsp kosher salt (start with 3/4 tsp, then adjust)

• 1/2 tsp ground cumin (optional but very guac)

• 1/4 tsp black pepper

• Pinch chili flakes (optional)

Instructions

Fast cherry tomato hack (lid method)

1. Spread tomatoes on a board in one layer.

2. Press a flat lid/plate/second board on top to hold them steady.

3. Slice straight through the middle with a sharp knife.

Jar method (no smashing)

1) Load the jar (no dressing yet)
Use a big jar (1.5–2 quarts / 1.5–2 L) so the avocado has room.

Add in this order:

1. Corn kernels

2. Cherry tomatoes

3. Onion/jalapeño (if using)

4. Parsley (and cilantro if using)

5. Avocado cubes last

2) Mix the dressing separately
In a small bowl or cup, whisk (or shake in a small jar) the lime juice, olive oil, garlic powder, salt, cumin, pepper, and chili flakes.

3) Pour dressing into the big jar
Pour it over everything, seal tightly.

4) Shake gently, in short bursts
Do 5–8 quick, gentle shakes, like you’re “tossing” the salad inside the jar.
Stop, open, check. If needed, do 2–3 more gentle shakes.

Goal: glossy, coated chunks — not guacamole paste.

5) Taste + adjust
Add a pinch more salt or another squeeze of lime if it tastes flat.

Pin this one before you forget it — this Lazy Guacamole Salsa is the kind of quick recipe you’ll want again for chips, tacos, and last-minute snacks.

Tips & Tricks

• Use avocados that are ripe, but not super soft.
  They should give a little when pressed. If they’re too soft, they’ll break down when you shake the jar.

• Cut the avocado into larger cubes.
  Bigger pieces hold their shape better than small dice.

• Use a large jar, not a crowded one.
  A roomy jar gives the ingredients space to move, so they mix instead of getting crushed.

• Add the dressing last.
  This helps coat everything evenly and keeps the avocado from getting handled too much.

• Shake gently in short bursts.
  Think “toss,” not “blend.” Start with a few quick shakes, check it, then shake again only if needed.

• Add avocado last every time.
  Corn, tomatoes, onion, and herbs can go in first. Avocado should always be the final ingredient before the dressing.

• Taste after shaking, not before.
  Once everything is coated, the salt and lime will taste stronger and more balanced.

• Want it more classic guacamole-style?
  Add a little finely diced red onion, jalapeño, and cilantro. Those ingredients push it more into guacamole territory without mashing.

• Want it less watery?
  If your tomatoes are very juicy, let them sit on a paper towel for a few minutes before adding to the jar.

Storage

• Best eaten fresh (same day).
  The texture is best right after mixing, when the avocado is bright green and chunky.

• Refrigerate leftovers in a tightly sealed jar for up to 24 hours.
  The lime juice helps slow browning, but some darkening is normal.

• To reduce browning:
  Press a piece of plastic wrap directly against the surface before sealing the jar (if storing in another container, do the same).

• Do not freeze.
  The avocado texture turns watery and mushy after thawing.

• If making ahead:
  Prep the tomatoes, corn, herbs, and dressing in advance, but add and shake in the avocado right before serving.

These accordion potatoes are cut with a tight accordion crosshatch, quickly simmered so they cook through fast, then roasted on a hot sheet pan for crisp edges and deep golden color. Before baking, you brush them with smoky paprika olive oil. At the end, roasted garlic gets mashed into butter with rosemary plus thyme or parsley—use whichever you have.

Ingredients

Potatoes

• 4 medium Yukon Gold potatoes (Russets work too)

• Flaky sea salt + chopped chives (optional, to finish)

Seasoned olive oil (for brushing before baking)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

Roasted garlic herb butter

• 1 whole garlic bulb

• 1–2 teaspoons olive oil (for roasting the garlic)

• 1/4 cup butter (½ stick), softened

• 2 teaspoons fresh rosemary, finely minced

• 2 teaspoons fresh thyme, finely minced (optional)

• 2 tablespoons fresh parsley, finely chopped (optional)
  (Use thyme or parsley—both work. If you love herbs, you can do a little of each.)

Instructions

1) Roast the garlic

1. Heat oven to 425°F (220°C).

2. Slice the top ¼ inch off the garlic bulb so the cloves are exposed.

3. Place on foil, drizzle with 1–2 tsp olive oil, and wrap into a loose packet.

4. Roast 35–45 minutes, until the cloves are soft and caramelized.

2) Preheat the sheet pan

• While the garlic roasts, place a large sheet pan in the oven to preheat.

3) Cut potatoes into rectangles

1. Trim a thin slice off all 4 sides of each potato to square it off.

2. Slice into ¼-inch thick rectangles/planks.

3. Keep them in cold water as you work to prevent browning.

4) Cut the accordion pattern (with skewers/chopsticks)

1. Place one potato rectangle on a cutting board.

2. Lay two wooden skewers (or chopsticks) lengthwise along the two long sides of the potato. This stops your knife so you don’t slice all the way through.

3. Using a sharp knife, make thin cuts straight across the potato, very close together, letting the skewers stop the blade.

4. Flip the potato over, reset the skewers if needed, and slice again on a 45° diagonal, same close spacing.

5) Parboil (5–6 minutes)

1. Bring a pot of salted water to a gentle boil.

2. Add the potato planks and simmer 5–6 minutes (tender, not falling apart).

3. Lift them out carefully with a slotted spoon/spider.

4. Let them steam-dry 2–3 minutes, then pat dry gently.

6) Mix the seasoned olive oil

• Stir together olive oil, kosher salt, pepper, and smoked paprika.

7) Bake (build the crust)

1. Carefully remove the hot sheet pan and lightly oil it.

2. Brush both sides of each plank with the seasoned olive oil.

3. Arrange in a single layer on the hot pan.

4. Bake 12–15 minutes, until the bottoms are crisp and deeply golden.

5. Flip and bake 10–15 minutes more, until browned and sizzling at the edges.

8) Make the roasted garlic herb butter

1. Squeeze the roasted garlic cloves into a bowl and mash into a paste.

2. Mix with softened butter, rosemary, and thyme or parsley (your choice).

9) Finish with roasted garlic butter

1. Pull the pan out and brush the tops generously with the roasted garlic butter, working it into the cuts.

2. Return to the oven 2–4 minutes to melt and set.

3. Optional: broil 30–90 seconds for extra crunch—watch closely.

10) Serve

Let the potatoes sit 5 minutes on the pan (they crisp up even more). Finish with flaky sea salt and chives if you want.

Want to make these again without hunting for the recipe? Save it the easy way—pin the photo below to your Pinterest board.

Tips & Tricks for Crispy Accordion Potato Rectangles

• Make the rectangles first (it’s worth the extra minute). Trimming the sides gives you flat, even planks that sit steady on the pan and brown more evenly than rounded slices.

• Keep the planks around ¼ inch thick. Thinner planks get fragile once you start slicing the accordion pattern. Thicker than ¼ inch takes longer to crisp and won’t open up as nicely.

• Skewers are your insurance policy. Set one along each long side so your knife stops automatically. It keeps the potato in one piece and makes the cuts consistent—even if you’re rushing.

• Go for “lots of cuts,” not “deep cuts.” Tight spacing is what creates that accordion look. The goal is many thin slices while leaving a small hinge at the bottom.

• Simmer, don’t blast them with a hard boil. A gentle boil for 5–6 minutes softens the inside without breaking the planks. If the water is violently rolling, the crosshatch can split.

• Steam-dry after draining. Let the potatoes sit in the colander 2–3 minutes before patting dry. That little bit of steam helps surface moisture evaporate so you get crispier edges in the oven.

• Preheat the sheet pan like it’s cast iron. Starting on a hot pan gives you instant sizzle and better browning. If you skip this, the bottoms tend to go soft.

• Brush with the smoked paprika oil first. It builds flavor and color where you actually want it—on the crisp crust—without risking burnt herbs.

• Save the roasted garlic butter for the end. Butter and herbs can darken too fast at 425°F. Brushing it on during the last few minutes keeps the garlic sweet and the herbs fresh-tasting.

• Broil only when you’re already happy with the color. Think of the broiler as a quick “final crunch,” not the main cooking step. Thirty seconds can be enough.

• Want extra-crispy edges? Don’t crowd the pan. Leave a little space between planks so hot air can circulate and the potatoes roast instead of steaming.

• If a plank breaks, roast it anyway. Broken pieces still crisp up beautifully—and they’re usually the first ones to get “taste-tested” off the tray.