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Preheat your oven to 370. Spray a 12 cup muffin tin with oil.
Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline.
In a large bowl, combine the melted butter, oil, paprika, thyme, garlic, parmesan, salt and pepper.
Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. Press the potatoes down. The potatoes will shrink once cooked.
Cover the muffin tray with foil and transfer to the oven. Bake in preheated oven for 20 mins then remove the foil.
Lower the heat slightly to 350 and cook for a further 45 minutes or until deeply golden and crispy.
If you like your potatoes extra crispy; keep them in the oven for another 10 mins until they turn deep golden brown.
Remove the stacks from muffin tray. Enjoy!