Buzz
I find myself using my air fryer more than my oven, primarily because I usually cook for only one or two people, and heating up the full oven for just a few servings of roasted vegetables feels like a waste. However, casseroles and braised dishes don't fit in the air fryer, so I'll be relying on the oven more in the coming months. To make the most of the space, I like to sneak in smaller dishes around the larger ones, ensuring I get the most out of my oven time.
Throw some Yukon Gold potatoes into the oven while you're at it
When you hear 'baked potato,' most people think of a russet, but Yukon Gold potatoes bake to perfection. As I've mentioned before, 'they come out burnished and shiny, with a crisp and delicate skin that shatters under slight pressure. It’s a textural delight... fluffy, sure, but still immensely creamy. Any and all dairy introduced to it emulsifies right into the flesh, with a slightly sweet flavor that holds up well to a heavy salting.'
Yukon Golds bake best between 325-350℉, so place them around larger dishes that cook within that temperature range for 60-90 minutes. No need to put them in a dish; they cook perfectly on the wire rack.
Roast a few heads of garlic to enhance your meal
Roasted garlic might just be my favorite way to enjoy garlic. What starts out pungent and sharp becomes soft, mellow, and sweet, with cloves that turn spreadable. It requires a bit more prep than potatoes, but it’s easy. Simply slice off the top 1/4 inch of the bulb, drizzle olive oil on the exposed cloves, and add a pinch of salt. Wrap the bulb in aluminum foil and roast it with larger dishes at 350-400℉ for 45 minutes to an hour, until golden and soft.
Throw some beets in the oven while you're cooking other things
Roasting beets is a middle ground between the simplicity of potatoes and the extra step of preparing garlic. You’ll need to wrap them in foil, but no peeling or seasoning is required. Just trim the greens, scrub the beets, and wrap them in foil while still damp. Place them on the rack, seam side up to keep the juices in. Roast them with other dishes at temperatures between 325℉ and 400℉, checking every 20-30 minutes. They’re done when easily pierced with a fork.
After the beets have cooled enough to touch, simply rub them with a paper towel to peel away the skin. Slice, season with salt, and add them to salads, rice dishes, or any other recipe that could use a touch of earthy sweetness.
