Preparation Steps

• Preheat the oven to 400°F (200°C). Generously brush a 12-cup muffin pan with olive oil or melted butter to prevent sticking.
• Using a mandoline or a sharp knife, slice the potatoes as thinly as possible (about 1/16 inch). Place slices in a bowl of cold water to remove excess starch, then drain and pat dry.
• In a small bowl combine melted butter, salt, pepper, and garlic powder. Brush or toss potato slices lightly so they are coated but not soggy.
• Layer 10–12 potato slices into each muffin cup, slightly overlapping and creating a stack. Sprinkle a little grated Parmesan between every 3–4 slices and finish with a generous sprinkle of Parmesan on top.
• Bake in the preheated oven for 35–40 minutes, until the edges are golden brown and the centers are tender. For extra crispiness, broil the tops for 1–2 minutes — watch carefully to avoid burning.
• Let the stacks cool in the pan for 5 minutes, then gently remove with a small offset spatula. Garnish with chopped parsley and serve warm.