1-First Step: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray. This prevents sticking and ensures easy release. Wash and slice the 2 pounds of Yukon Gold potatoes into thin, even 1/8-inch rounds using a mandoline for uniformity, or a sharp knife if you prefer control. Uniform slices bake evenly, avoiding undercooked centers or burnt edges. Pat the slices dry with paper towels to remove excess starch and moisture. Starch buildup leads to gummy stacks, so this quick towel-dry keeps things crisp. Mince the garlic and chop the rosemary finely. Grate the parmesan fresh for maximum melt and flavor. Mise en place saves time during assembly.

2-Second Step: In a large bowl, toss the potato slices with 3 tablespoons olive oil, sea salt, black pepper, minced garlic, and 1 tablespoon chopped rosemary. Use your hands to coat evenly, ensuring every slice picks up seasoning. Let sit for 5 minutes to marinate, which deepens flavor penetration.

3-Third Step: Sprinkle 1 teaspoon grated parmesan into the bottom of each muffin cup. Layer 5-6 potato slices per cup, slightly overlapping like shingles for stability. As you stack, sprinkle a pinch of rosemary and 1 teaspoon parmesan between every 2-3 layers. Top each stack with a final sprinkle of parmesan and rosemary. Press down gently to compact. Drizzle remaining oil over tops.

4-Fourth Step: Bake for 45-55 minutes, until edges are golden brown and crispy, and centers feel tender when pierced with a knife. Rotate the tin halfway through for even browning. If tops brown too fast, tent with foil after 30 minutes. Ovens vary, so check at 40 minutes to avoid overcooking.

5-Fifth Step: Remove from oven and let cool in the tin for 5 minutes. This sets the stacks for clean removal. Run a knife around edges and pop them out onto a wire rack or serving platter. Garnish with extra rosemary sprigs for a fresh look.

6-Final Step: Serve warm as a side dish potatoes standout. Pairs well with roasted meats or salads. Each stack serves one, yielding 12 portions. Total time: 1 hour 10 minutes. For extra crunch, broil 1-2 minutes at the end, watching closely.