Preheat your oven to 400°F (200°C) to achieve the perfect crispiness.

In a small saucepan over low heat, melt 4 tbsp of unsalted butter with 2 tbsp of olive oil and 3 minced garlic cloves. Stir until well combined.

Using a mandolin or sharp knife, slice 4 medium potatoes into thin, even slices about 1-2 mm thick.

Lightly grease a muffin tin with olive oil to prevent sticking.

Layer 8-10 potato slices in each muffin cup, brushing with garlic butter and sprinkling with parmesan as you build layers.

Bake for 25-30 minutes until edges are crisp and tops are golden brown.

Let the stacks rest for 5 minutes before serving. Garnish with fresh parsley.