Preparation

Forget everything you know about Hasselback potatoes. Instead of slicing downward, we're slicing thin rounds and reconstructing them into rose-shaped towers that catch the hot air from every angle. The result? Crispy edges on nearly every surface, with a creamy center that holds the structure together.

Preparation Steps

1. Using a mandoline or sharp knife, slice potatoes into 1/8-inch rounds. Keep them in order as you slice.
2. Mix melted butter, olive oil, garlic, rosemary, paprika, salt, and pepper in a bowl.
3. Brush the inside of 4 ramekins or muffin tin cups with some of the butter mixture.
4. Take one potato's worth of slices and stack them slightly offset, creating a cascading effect. Carefully roll them into a spiral and place in the prepared ramekin, cut edges facing up.
5. Repeat with remaining potatoes. Brush all exposed surfaces generously with the butter mixture.
6. Cover each ramekin with foil and place in the air fryer basket.
7. Air fry at 350°F for 25 minutes. Remove foil and continue cooking for 15-20 minutes until the edges are golden and crispy.
8. In the last 5 minutes, sprinkle Parmesan over the tops and let it melt into the crevices.

The Magic: The air fryer's circulation hits every exposed edge, creating hundreds of crispy surfaces while the stacked arrangement keeps the interior steaming and tender. Carefully invert onto plates to serve—they should hold their rose shape perfectly.