Garlic confit has no business being so good with how easy it is. Spread on crusty bread, mashed into potatoes, topping a bowl of hash or eaten clove by clove, I love this stuff.

Whole peeled garlic cloves

Covered in olive oil

Added some fresh parsley, salt and pepper flakes.

325 degrees for 45 or so.

The cloves get all soft and mellow, and the oil becomes sweetish garlic-infused magic. #tastynostr #grownostr