Thinly sliced seasoned potato slices are stacked inside the muffin tin and baked to crispy-at-the-edge perfection. It is so easy to put together and you want to make sure you make enough as they disappear fast at the table.
Preheat your oven to 400 F (204 C). Oil your muffin pan to prevent sticking. Melt the butter and pour it over a large mixing bowl
Use a mandolin slicer to slice the unpeeled potatoes into about 1/16 inches thick. Mandolin allows you to cut the potatoes thinly and precisely
Add the sliced potatoes to the mixing bowl. Add parmesan cheese, garlic powder, thyme leaves, salt, and pepper
Use your clean hands to toss the potato slices so that they are coated with the seasonings and spices
Stack the potato slices inside the muffin tin. Keep in mind that the potatoes shrink as they bake, so it's okay to stack them up higher than the depth of the muffin tin
Place the muffin tin inside the oven, on the middle rack, and bake for 40-45 minutes or until they are crisp on the edge and golden brown
Let them cool down in the pan for 5 minutes and then garnish with more thyme. Serve while they are still warm and crispy on the edge