Peel a head of garlic. Cut the cloves in half lengthwise.
Place in a small skillet and add just enough oil to cover the garlic.
Heat over a low setting. When the oil starts to sizzle, lower the heat to a low simmer and cook for 15 minutes until the garlic is golden brown.
Remove the garlic with a metal slotted spoon.
Use the garlic immediately or toss with a little lemon or lime juice. Pour the unused oil over the garlic and store in the refrigerator.
Both the garlic and oil will keep for several weeks.
Kitchen Notes
Using this method, the garlic is a little crispier so it doesn't work well as a spread. It does however work great in these mashed potatoes and other dishes.