Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle it with olive oil, and wrap it in foil. Roast the garlic for 30–35 minutes until soft.

In a large mixing bowl, combine melted unsalted butter, roasted garlic paste, chopped rosemary, thyme, salt, and pepper. Stir well to coat.

Grease a muffin tin with butter or cooking spray. Layer potato slices vertically into each muffin cup, alternating with a sprinkle of Parmesan cheese.

Drizzle olive oil over the tops of the potato stacks and sprinkle remaining Parmesan cheese on top. Bake for 30–35 minutes until golden brown.

Remove from the oven and let them cool for 5 minutes. Use a fork or spatula to lift each stack out and garnish with parsley before serving.