Divide the potato slices into 4 sections (one for each rose). Each rose will have 3 layers.
Working on 2 roses at a time, arrange the potato slices in a circle in the Air Fryer basket, overlapping the potatoes and filling in the center.
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 2 teaspoons Parmesan cheese on each rose.
Make 2 additional layers for each rose, using olive spray, salt, pepper, rosemary and Parmesan cheese for each layer.
Carefully place the basket in the Air Fryer. Cook at 380 degrees 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.
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.
Repeat the process for the remaining 2 roses. Serve.
Weight Watchers Points: 4 (Freestyle SmartPoints) - same for blue, green & purple plans