Take your dinner parties to the next level with these air fryer potato roses. Cheesy, herb-scented, and absolutely delicious!
Equipment
- 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)
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Instructions
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Step 1
Divide the potato slices into four sections (one for each rose). Each rose will have three layers.
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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.
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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.
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Step 4
Make two additional layers for each rose, using olive spray, salt, pepper, rosemary and Parmesan cheese for each layer.
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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.
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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.
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Step 7
Repeat the process for the remaining two roses. Serve.
