- Combine the 3 Tbsp. oil, rosemary, garlic powder and paprika in a large bowl.
- Trim about 1/4” off the end of each potato. Submerge those potato trimmings in water and save for another use, such as dicing and making hash browns with. Now use a mandolin, other hand slicer or a food processor fitted with the slicing attachment, to cut the trimmed potatoes into thin 1/8” to 1/16” slices.
- Set the slices in the bowl with the oil mixture and season with salt and pepper. Now gentle toss to coat the potatoes with the oil mixture.
- Preheat oven to 375˚F. Grease the cups of good-quality (scratch-free) 12-cup, non-stick muffin pan with olive oil. Sprinkle about 1/2 tsp. of grated Parmesan cheese into each cup.
- Divide and stack the sliced potatoes in the muffin cups. Each cup should have about 24 potato slices. Sprinkle the stacked potatoes in each cup with 1 tsp. of grated Parmesan cheese.
- Bake potatoes 25 to 30 minutes, or until tender. Remove from the oven and let rest 10 minutes. Line a baking sheet with parchment paper. Now use a small metal spatula to carefully lift the potato stacks out of the muffin tin, setting them on the baking sheet (see Note).
- To finish, sprinkle each potato stack with a little more grated Parmesan cheese. Pop back into oven and cook until hot again, about 10 minutes, and then serve.
To get even-looking stacks, choose potatoes about the same width as the muffin pan cups you bake them in. You can bake the potato stacks and set them on the parchment paper-lined baking sheet hours before serving them. If you choose do that, let them cool to room temperature, and then refrigerate until needed. When ready to serve, top them with Parmesan cheese and bake as noted above, but add a few minutes to the heating time as they will be quite cold.