Take your dinner parties to the next level with these air fryer potato roses. Cheesy, herb-scented, and absolutely delicious!

20 mins
20 mins


  • Air Fryer


  • 3/4 lbs Little Potatoes, thinly sliced
  • (To coat) olive oil spray
  • 1/4 to 1/2 tsp kosher salt
  • (To taste) freshly ground black pepper
  • 1/2 tsp dried rosemary
  • 1/2 cup Parmesan cheese (lightly packed)


  • Step 1

    Divide the potato slices into four sections (one for each rose). Each rose will have three layers.

  • Step 2

    Working on two roses at a time, arrange the potato slices in a circle in the Air Fryer basket, overlapping the potatoes and filling in the center.

  • Step 3

    Lightly spray with olive oil. Keep a piece of paper towel handy to lightly dab the olive oil if it sprays on too heavily. Sprinkle several grains of salt over potatoes, a quick grind of pepper, and a light sprinkle of rosemary. Sprinkle about two teaspoons Parmesan cheese on each rose.

  • Step 4

    Make two additional layers for each rose, using olive spray, salt, pepper, rosemary and Parmesan cheese for each layer.

  • Step 5

    Carefully place the basket in the Air Fryer. Cook at 380 °F for 10 minutes (no need to preheat), or until the potatoes are tender when pierced with a fork and the top layer potatoes are golden brown and starting to crisp.

  • Step 6

    Let the potato roses rest for 2 to 3 minutes, then carefully transfer to a baking sheet, using a lifter. Keep warm in the oven.

  • Step 7

    Repeat the process for the remaining two roses. Serve.