Preparation Steps

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin pan lightly with cooking spray or a little oil.
• Using a mandoline or a sharp knife, slice the potatoes very thinly (about 1/16 to 1/8 inch thick). Pat the slices dry with paper towels to remove excess moisture.
• In a large bowl, toss the potato slices with olive oil, garlic powder, salt, and black pepper until evenly coated.
• Place a few potato slices in each muffin cup, forming a base. Add a sprinkle of Parmesan and a little melted butter, then continue layering potato slices, pressing slightly to compact them, and adding Parmesan every few layers until the cups are filled.
• Finish each stack with a light sprinkle of Parmesan. Cover the pan with aluminum foil and bake for 30 minutes.
• Remove the foil and bake an additional 10 to 15 minutes until the tops are golden and the potatoes are tender when pierced with a knife. For extra crispness, broil for 1 to 2 minutes, watching carefully to avoid burning.
• Let the potato stacks rest in the pan for 5 minutes, then run a knife around the edges and carefully remove each stack. Garnish with chopped parsley and serve warm.