Start by washing and drying your russet potatoes thoroughly. Using a sharp knife, make several crosswise cuts about ¾ of the way down into the potato, rotating the potato slightly with each cut to create a blooming “petal” effect. Be careful not to cut all the way through the base.

Brush each potato with olive oil, making sure it seeps into the cuts. Sprinkle the salt, garlic powder, and paprika over the top and into the slices. This is what gives that incredible flavor and helps the potatoes crisp up beautifully.

Place the seasoned potatoes into your air fryer basket, cut side up. Cook at 375°F (190°C) for 25–30 minutes, or until the potatoes are tender inside and the edges are crispy and golden. You may need to adjust time slightly depending on the size of your potatoes and your specific air fryer model.

If using cheese, sprinkle it over the tops of the blooming potatoes during the last 3–5 minutes of air frying so it melts into those crispy edges. Once done, drizzle with melted butter and top with your favorite herbs if desired.