Quick air fryer roasted garlic is about to be on repeat in your kitchen. With minimal effort, you can have a whole head of soft, creamy, sweet roasted garlic in less time than it takes to slow roast in a traditional oven. Just cut off the top, add a little olive oil and salt, and air fry the garlic in an aluminum foil pouch! It’s that simple.
Air fryer roasted garlic is delicious mixed with olive oil and spread onto toast. You can use it in place of raw garlic in things like garlic bread or pizza sauce. Plus, it freezes very well for up to 6 months, so you can roast a few heads at once and store them for later. For more easy air fryer recipes, try my air fryer bacon, air fryer tater tots, or air fryer potatoes.
What You Need To Make This Recipe
Garlic — you need a whole head of garlic, unpeeled. Be sure to check the head to make sure all of the outer cloves feel firm and there are no black spots.
Oil — olive oil helps the garlic turn golden brown and soften.
Salt — a little salt adds extra flavor.
How To Roast Garlic In The Air Fryer
1. With a sharp knife, remove about ½-inch off of the top of the head of garlic. Be sure to cut at the top of the garlic bulb, not the root side. All the garlic cloves should be exposed once you make the cut.
2. Place the garlic onto a piece of aluminum foil, root-side down.
3. Drizzle olive oil over the cut side to coat the exposed cloves.
4. Sprinkle it with salt.
5. Enclose the garlic in the tin foil and place it in the air fryer basket.
6. Air fry at 400°F for 30 minutes. Turn off the air fryer and leave the garlic inside for 15 more minutes. Carefully remove from the air fryer and let cool to room temperature. Once the aluminum foil pouch is cool enough to handle, remove the head of garlic. Press on the sides of the head to pop out the roasted garlic cloves from the papery skin. They should be very soft and spreadable.
Can I Roast Peeled Garlic Cloves?
Yes, you can roast individual garlic cloves instead of whole heads of garlic. Place the peeled whole cloves on a piece of foil. Drizzle with olive oil and sprinkle with salt, then toss to coat. Seal the foil to form a pouch and air fry at 400°F for 15 to 20 minutes or until the cloves are a deep golden brown and very soft.
Freeze It In Cubes for Later
Freezing small portions of air fryer roasted garlic in an ice cube tray is one of my favorite ways to store it long-term (up to 6 months).
- After you squeeze the garlic out of its skin, measure it by the teaspoon or tablespoon, so you know exactly how much you’re freezing. This is optional, so you can just eyeball it if you prefer.
- Fill ice cube trays with the soft garlic.
- Once frozen solid, you can either transfer the air fryer roasted garlic cubes to a freezer bag or keep them in the ice cube tray. Then just pop out a cube for cooking whenever you need one!
Ways to Use Roasted Garlic
Let the nutty, caramelized garlic flavor shine by stirring it into olive oil and spreading the garlic confit onto toasted slices of sourdough bread or artisan bread.
You can also use air fryer roasted garlic in place of fresh garlic in pasta sauces, salad dressings, soups, and so much more. These are some of my favorite recipes to use roasted garlic: garlic bread, garlic mashed potatoes, Instant Pot mashed potatoes, garlic knots, naan bread, bruschetta, or homemade pizza sauce.
Pro Tips For Making This Recipe
- Make sure the garlic cloves are exposed. When you cut off the head of the bulb, cut far enough into the head to remove the top of the cloves to expose them. This way, they get coated in oil and cook properly.
- Use a large enough piece of aluminum foil. The foil should be big enough to form a pouch that encloses the entire head of garlic.
- Add pepper for extra flavor. For a subtle peppery kick, add a few grinds of black pepper on top of the garlic head along with the salt.
- Let cool before squeezing the garlic out of its skin. The head of garlic will be very hot and can burn your fingers. Let it cool to room temperature before handling.
Frequently Asked Questions
Once completely cool, store the air fryer roasted garlic in an airtight container in the refrigerator for up to 5 days. To make it last for up to two weeks in the fridge, place the squeezed garlic cloves in an airtight container or glass jar and pour in enough olive oil to cover the garlic completely.
Yes, simply pop each head into a freezer bag or freezer-safe container. It freezes well for up to 6 months. Thaw in the fridge for a few hours or at room temperature for about one hour before squeezing out the cloves. You can also add the whole roasted head into a pot if you’re making turkey stock or other homemade broths or soups. It’s such an easy way to add extra flavor!
You can double or triple this recipe by using 2 or 3 whole garlic heads or the amount that will fit comfortably into your air fryer basket. You can use a larger piece of foil or wrap each head of garlic in its own aluminum foil pouch.
If you love this recipe try these out!
If you’ve tried this air fryer roasted garlic recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Air Fryer Roasted Garlic Recipe
Equipment
- Air fryer
- Aluminum foil
Ingredients
- 1 head of garlic whole (60g)
- 2 teaspoons olive oil
- Pinch of salt
Instructions
- Start with a whole head of garlic. With a sharp knife, cut through the papery skin, to remove about ½-inch off of the top (not the root end) to reveal the cloves inside.
- Place the root side of the garlic onto a piece of aluminum foil. Drizzle the olive oil over top of the cut side. Sprinkle with salt.
- Pull the sides of the foil up and around the head of garlic and pinch it together at the top to enclose.
- Air fry at 400°F for 30 minutes. Leave the garlic in the air fryer with it turned off for 15 more minutes. Remove from the air fryer and let cool to room temperature.
- Once the pouch is cool enough to handle, remove the head of garlic. Press on the sides of the head to pop out the softened cloves from the papery skin.
Notes
- Make sure the garlic cloves are exposed. When you cut off the head of the bulb, cut far enough into the head to remove the top of the cloves to expose them. This way, they get coated in oil and cook properly.
- Use a large enough piece of aluminum foil. The foil should be big enough to form a pouch that encloses the entire head of garlic.
- Add pepper for extra flavor. For a subtle peppery kick, add a few grinds of black pepper on top of the garlic head along with the salt.
- Let cool before squeezing the garlic out of its skin. The head of garlic will be very hot and can burn your fingers. Let it cool to room temperature before handling.
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