Preparation

Step 1 out of 7

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

Step 2 out of 7

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 out of 7

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 out of 7

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

Step 5 out of 7

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 out of 7

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 out of 7

Repeat the process for the remaining two roses. Serve.