1. Preheat your oven to 375°F or 400°F, depending on your desired crispiness.
2. Grease a muffin tin lightly with olive oil or butter to prevent sticking.
3. Wash and peel the Russet or Yukon Gold potatoes.
4. Use a mandoline slicer to cut the potatoes into very thin slices (about 1/16 to 1/8 inch).
5. Place the sliced potatoes in a large bowl.
6. Drizzle with olive oil or melted butter and toss to coat evenly.
7. Add minced or powdered garlic, chopped fresh thyme and rosemary, salt, and pepper.
8. Sprinkle grated Parmesan cheese over the potatoes and mix well.
9. Stack the seasoned potato slices into the muffin tin, filling each cup and allowing slight overhang.
10. Cover the muffin tin loosely with foil to help the potatoes steam during the first half of baking.
11. Bake for about 20–30 minutes with the foil on to soften the potatoes.
12. Remove the foil and continue baking for another 15–30 minutes until the edges are crispy and golden brown.
13. Carefully remove the potato stacks from the muffin tin using a spoon or knife.
14. Let them cool for a few minutes before serving.
15. Garnish with extra Parmesan and fresh herbs if desired.
16. Serve warm with a dipping sauce like Sriracha mayo for added flavor.