Garlic salt got a bad name from decades of the cheap version: fine salt cut with garlic powder and anti-caking agents. This is the other way to make it — real garlic, actually roasted so it goes sweet and toasty instead of sharp, folded through Patagonian sea salt. It does what the old jar promised.
Everything the old garlic salt did, better: garlic bread, roast chicken, potatoes in any form, buttered corn, pasta, popcorn, rice.
Patagonian Atlantic sea salt, roasted garlic.
