Preheat your oven to 400°F (200°C) for optimal crispiness.

Melt 4 tablespoons of unsalted butter with 2 tablespoons of olive oil in a small saucepan over low heat. Stir in 3 minced garlic cloves for 2-3 minutes until fragrant.

Slice Yukon Gold or Russet potatoes into even, thin slices (1-2 mm thick), and soak in cold water to prevent browning.

Grease a muffin tin with olive oil. Layer 8-10 potato slices in each muffin cup, brushing each with garlic butter and sprinkling 1-2 tablespoons of grated Parmesan cheese between layers.

Bake for 25-30 minutes or until the edges are crisp and tops are golden brown. Optionally add more Parmesan halfway through.

Let the stacks rest for about 5 minutes before serving. Garnish with freshly chopped parsley.