These air-fryer garlic and caramelized onion pommes layer thin potatoes with a sweet garlic-onion confit. Roast 4 garlic heads in foil for 25 minutes, caramelize 3 sliced onions low and slow with butter, paprika and broth, mash in the garlic, then layer with ice-water-soaked potatoes and air-fry at 180 °C/350 °F for 40 minutes; top with mozzarella and melt. Serves 4.
Instructions
- 1
Slice the tops off 4 garlic heads, drizzle with olive oil, wrap in foil and air-fry at 180 °C/350 °F for 25 minutes.
25:00 - 2
Slice 3 onions into half-moons and cook low and slow with 50 g butter until golden.
- 3
Season with 1 tsp paprika, 1 tsp salt and ½ tsp pepper, add 1 cup meat broth, cover and simmer ~20 minutes.
20:00 - 4
Squeeze the roasted garlic into the onions and stir until it melts in.
- 5
Slice 4 potatoes thin on a mandolin; soak in ice water, then pat dry.
- 6
Layer potato slices and the garlic-onion mix in a baking dish until full; dot with butter.
- 7
Air-fry at 180 °C/350 °F for 40 minutes.
40:00 - 8
Cover with grated mozzarella and air-fry 5 more minutes until golden.
05:00
Watch the video
Frequently Asked Questions
Why roast the garlic whole in foil?
Roasting whole garlic heads in foil for 25 minutes turns the cloves soft, sweet and spreadable and loses their raw bite. Squeezed into the onions, the mellow garlic melts in and gives the dish deep, savory-sweet flavour.
Why soak the potato slices in ice water?
Soaking thin potato slices in ice water keeps them firm and separate and rinses off surface starch, so the layers stay distinct and cook evenly instead of turning gluey. Pat them dry before layering.
Can I make the confit ahead?
Yes — the roasted garlic and caramelized onions keep for a few days in the fridge. Make them ahead, then layer with fresh potatoes and air-fry when you want the dish hot.