Peel your potato potatoes, then rinse them off, dry them, and place them directly on a plate in the microwave for two and a half minutes on high.

Then take them out of the microwave and let cool for a minute before scoring. You'll want to put each blooming potato between a couple of flat kitchen utensils before making short slices in one way and then the other, making the potato look like a massive grid but without cutting all the way to the bottom (otherwise the potato will fall apart in the air fryer). Try keep your knife wet in-between every few slices, as the starch from the mostly-cooked potato is likely to make the knife stick and start pulling the delicate potato bits apart. Leave ⅓-1/2" at the bottom of the potato blossom.

Then preheat your air fryer to 355°F (180°C) for about 3 minutes while you slowly brush the oil all over the potato, preferably lard or avocado oil so it's high-heat safe. Make sure there's oil in every little crevice, and then sprinkle on the salt, garlic powder, and dried rosemary (if using). If you have any oil left on the plate after putting the blooming potatoes in the air fryer, keep it and set it aside to add before you increase the temperature in the fryer.

Once the air fryer is done preheating, add your potato and then cook for 10 minutes.

Then once your timer goes off, increase the temperature to 380°F (195°C), drizzle any extra oil directly on the middle of each potato blossom, and just keep cooking for 3-5 more minutes, until browned & crispy, and then serve & enjoy. To make an air fryer potato blossom with cheese, simply sprinkle on the cheese just before you raise the temperature, then return the basket to place.