Air Fryer Garlic With Soft Roasted Cloves

For soft, spreadable roasted cloves, cook whole garlic heads in the air fryer at 375°F (190°C) for about 25–30 minutes. Preheat the empty air fryer first; the wrapped heads do not need flipping or shaking. This small-batch method gives you mellow, golden garlic for toast, mashed potatoes, pasta, or sauces without heating a full-size oven.

Ingredients

• 2 whole garlic heads, firm and free of soft spots
• 4 teaspoons olive oil, divided
• ⅛ teaspoon kosher salt, divided

You’ll also need two small pieces of aluminum foil, if your air fryer’s instructions permit foil. Each piece should be just large enough to enclose one head.

How To Make It

1. Preheat the empty air fryer to 375°F (190°C) for about 3 minutes. Do not put loose parchment or foil in the basket while it preheats.
2. Slice about ¼ inch from the pointed top of each garlic head to expose most of the cloves. Leave the heads intact and keep their papery skins on. Set each head cut-side up on its own piece of foil.
3. Drizzle each head with 2 teaspoons olive oil, aiming for the exposed cloves. Add a pinch of the salt to each. Fold the foil snugly around the heads, closing it at the top so no loose edges can blow toward the heating element.
4. Place the packets upright in the air-fryer basket with space between them and around the basket edges. Do not cover the basket bottom with foil; hot air needs room to circulate. Air fry for 25–30 minutes, checking at 25 minutes. Carefully open a packet away from your face to avoid the hot steam. The cloves should be golden and easily pierced with a knife; if still firm, close the packet and cook a few minutes longer.
5. Let the heads cool until comfortable to handle. Squeeze the soft cloves from their skins, or lift them out with a small fork.

Tips

Air fryers and garlic heads vary, so judge doneness by softness rather than the timer alone. If your appliance manual prohibits foil, use a small, air-fryer-safe covered dish that fits inside the basket with clearance for airflow; check the cloves at 25 minutes and allow extra time if needed. Keep the dish below the heating element and use oven mitts to remove it.

Serve the garlic promptly, or refrigerate leftovers in a covered container and use within 4 days. Do not store homemade garlic submerged in oil at room temperature. For longer keeping, freeze the squeezed cloves in small portions.

Spread a warm clove on toast and enjoy its gentle roasted flavor.