1-First Step: Preheat and Prep: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or oil to prevent sticking. This sets up even baking for your potato stacks.

2-Second Step: Slice Potatoes Evenly: Wash and dry 4 medium Yukon Gold potatoes. Use a mandoline to slice into 1/8-inch rounds for uniform rosemary potatoes. Aim for 5-6 slices per stack; too thick and centers stay raw, too thin risks burning. Pat slices dry to remove excess starch.

3-Third Step: Make the Seasoned Butter Mixture: Melt 4 tbsp butter in a small saucepan over low heat. Stir in 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, salt, and pepper. Let infuse for 2 minutes. This flavorful brush-on creates crispy layers in your baked potato stacks. For vegan, use olive oil here.

4-Fourth Step: Assemble the Stacks: Place 5-6 potato slices in each muffin cup, slightly overlapping. Brush generously with butter mixture between every 2 layers. Top each stack with a sprinkle of grated Parmesan for that signature crust. Press down gently for compact parmesan potatoes. Gluten-free folks, no changes needed.

5-Fifth Step: Bake to Perfection: Bake for 45-55 minutes on the middle rack until edges are golden and crispy, centers tender when pierced with a knife. Rotate tin halfway for even browning. If tops brown too fast, tent with foil. Low-calorie version: reduce butter by half.

6-Final Step: Cool and Serve: Let cool in tin for 5 minutes, then run a knife around edges to pop out stacks. Serve warm with mains like roast chicken. Pair with oven-baked chicken legs for a hearty potluck plate. These travel well wrapped in foil.