Potato flowers in an air fryer

Ingredients:

• 12 small yellow potatoes (about 450 g)
• Olive oil cooking spray
• 1 teaspoon coarse salt
• 6 tsp ranch dressing + extra for filing
• 6 red and yellow cherry tomatoes, halved
• Small arugula for serving
• Special equipment: 16-slice apple slicer, watermelon spoon, 6-liter air fryer

Preparation:

1. Place the potatoes in a row and cut off one edge from each pointed end so that the tubers are stable and of equal length (you can sprinkle the trimmings with salt, drizzle with oil and fry them in an air fryer as a snack).
2. Place each potato flat side down. Working with one potato at a time, place a 16-piece apple slicer on top. Gently lower the knife until the blade is 0.5 cm from the bottom of the potato. Do not press down sharply, or you may accidentally cut the potato completely. Remove the knife by pressing into the center of the potato. Using a watermelon or melon baller, scoop out three-quarters of the core from the potato.
3. Drizzle the potatoes with olive oil and salt on all sides. Place them in an air fryer. Roast at 190°C (350°F) until the petals are crispy and golden brown, 14–17 minutes depending on the size of the potatoes.
   
   Note
   Your air fryer's settings may vary depending on the model. Always follow the manufacturer's instructions when using it.
4. Remove the air fryer basket, let the potatoes cool sufficiently (about 1 minute), and carefully remove them from the basket by hand. Fill each center with 0.5 teaspoon of ranch dressing and place a cherry tomato half, convex side up, on top.
5. Arrange potato flowers on a bed of arugula and serve with ranch dressing.