Step 1

Preheat your oven to 180°C and coat your 12-cup muffin tray with non-stick cooking spray.

Step 2

Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline.

Step 3

In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.

Step 4

Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. The potatoes will shrink once cooked.

Step 5

Cover the muffin tray with foil and transfer to the oven. Roast the covered potatoes at 170°C for 15 minutes, then remove the foil and cook for a further 30-40 minutes until golden and crispy.

Step 6

Remove the potato stacks from the muffin tray and enjoy!