Take your dinner parties to the next level with these air fryer potato roses. Cheesy, herb-scented, and absolutely delicious!
- 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)
Divide the potato slices into four sections (one for each rose). Each rose will have three layers.
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.
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.
Make two additional layers for each rose, using olive spray, salt, pepper, rosemary and Parmesan cheese for each layer.
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.
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.
Repeat the process for the remaining two roses. Serve.