Garlic Parmesan Potato Stacks

Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray.
Wash and dry the potatoes thoroughly. Slice them evenly into thin rounds (about 1/8-inch thick) using a sharp knife or mandoline slicer to ensure even cooking and crisp texture.

In a large mixing bowl, combine melted butter, olive oil, minced garlic, salt, black pepper, and Italian seasoning.
Stir well until everything is evenly mixed into a flavorful garlic butter base.

Add the sliced potatoes into the bowl and gently toss until each slice is well coated with the seasoning mixture.

Sprinkle in the grated Parmesan cheese and chopped parsley. Toss again so the cheese sticks evenly to the potato slices.

Take small stacks of potato slices and carefully place them into each muffin cup.
Press down gently so the slices hold together and form compact stacks.

Bake for 35–40 minutes, or until the tops are golden brown and the edges are crispy while the centers remain soft and tender.

Remove from the oven and let the stacks rest for 5 minutes. This helps them set and hold their shape.

Carefully lift each stack using a spoon or spatula and transfer to a serving plate.
Garnish with extra parsley and a light sprinkle of Parmesan cheese before serving warm.