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Pre-heat oven to 180C/350F.
Peel the potatoes & slice off both ends. If the potatoes are wider than the width of the muffin tray cups, use the peeler to shave them into cylinders of the same size. Thinly slice into rounds (approx 3mm/⅛").
Brush the inside of the muffin tray with melted butter, then combine the remaining butter in a large mixing bowl with the rosemary, garlic, salt & pepper. Toss in the potato slices until well coated, then place one slice in each cup in the tray.
Toss remaining slices with parmesan until well coated, then stack piles in each cup in the tray. Use a brush to collect any remaining butter/parmesan in the bowl and brush it over the stacks (if the leftover parmesan is a little clumpy/dry just loosen it up with a dash of oil). Cover with foil & bake for 35mins.
Remove foil, increase the oven temp to 200C/400F & bake for a further 15mins, or until lightly charred & soft right through the centre (check with a butter knife). Use a spoon to carefully scoop out the stacks and drizzle/brush with any butter in the tin. Enjoy!