Potato Rosette with Truffle Mayonnaise

servings: 2 Serving
Preparation Time: 20 minutes
Difficulties:

Honor Good Friday with this elegant meat-free dish that brings quiet luxury to the table. The Truffle Potato Rose layers delicate potato petals infused with olive oil and Aroma Black Truffle Salt, served over a smooth bed of truffle mayonnaise and finished with a touch of Truffle Dust and fresh rosemary. It's a refined yet simple celebration of restraint, depth, and flavor — perfect for the occasion.

2 large potatoes (Yukon Gold or Russet)
2 tbsp olive oil
½ tsp Aroma Truffle Salt
2 tbsp Aroma Truffle Mayonnaise (plus extra for plating)
Aroma Truffle Dust (optional)
Fresh rosemary sprigs (for garnish)
Optional: Mandoline for thin slicing 1 small oven-safe ceramic bowl

Prepare the potatoes: Wash, peel, and thinly slice the potatoes (about 1–2mm thick). A mandoline works best for consistency.
Season the slices: Toss the potato slices with olive oil and Aroma Truffle Salt. Let them sit for 5 minutes to soften.
Form the rose: Arrange the slices in a long, overlapping line. Roll tightly from one end to form a rose shape. Place the rose into a small ceramic bowl to keep its shape while cooking.
Airfry: Preheat airfryer to 180°C. Place the ceramic bowl in the airfryer and cook for 18–22 minutes, or until edges are golden and crisp, and the center is tender. (Adjust time as needed based on your airfryer.)
Finish & serve: On a plate, spread a spoonful of truffle mayonnaise. Carefully remove the rose from the ceramic bowl and place on top. Dust lightly with Truffle Dust and top with a small sprig of rosemary for aroma and presentation.