1-Getting started with crispy stacked potatoes is as easy as turning on your oven and grabbing a few fresh items from the kitchen. Begin by preheating your oven to 400°F and lightly greasing a 12-cup muffin tin to avoid any sticking later. This setup helps the potatoes bake evenly and develop that irresistible golden crust we’re after.

2-Next, thinly slice 4-6 medium Russet or Idaho potatoes into 1/8 inch thick pieces using a mandoline or sharp knife for uniform results. In a large bowl, mix the melted butter with fresh oregano, thyme, garlic, Parmesan cheese, shredded sharp cheddar or Gruyere cheese, salt, and pepper until everything blends well. Toss the potato slices in this mixture to coat them evenly, ensuring each layer will be packed with flavor.

3-Now, layer the seasoned slices into the muffin tin cups, stacking them all the way to the top since they’ll shrink as they bake. Cover the tin with foil, place it on a baking sheet for stability, and roast for 30 minutes. After that, remove the foil and bake for another 20-25 minutes until the potatoes are tender and golden this step really brings out the crispy stacked potatoes texture. Finally, run a butter knife around the edges to loosen each stack and serve them warm with a sprinkle of sea salt for an extra kick.