I read this recipe for rosemary-infused olive oil in a magazine while waiting in the check-out line in the grocery store. I knew I had some rosemary poking out of the snow, so I figured that instead of drying the herbs, I'd try this recipe.
Put a couple of hanks of rosemary in a small saucepan and pour 1-2 cups of good olive oil over the herbs.
Bring to a boil. Let cool completely.
Pour the olive oil into a jar and add the herbs. Store in the refrigerator for up to a month.
I've already used this oil in a salad dressing and it's terrific. I think it would also work well on roasted potatoes or brushed on top of a warming baguette.