Preheat your oven to 375°F (190°C). Lightly spray every muffin cup with non-stick cooking spray. This prevents sticking and helps the potatoes become crispy around the edges while baking.

Wash the potatoes well. Slice them very thin using a sharp knife or mandoline slicer. Thin slices cook evenly and create beautiful crispy layers inside each muffin cup.

In a large bowl, combine melted butter, olive oil, garlic, salt, pepper, thyme, rosemary, and paprika. Stir well until everything is mixed together evenly and smells fragrant.

Add the sliced potatoes into the bowl. Gently toss them until every slice is coated with the butter and seasoning mixture. This gives every layer rich flavor.

Sprinkle Parmesan cheese over the coated potatoes. Toss again gently. The cheese melts while baking and creates delicious crispy edges that everyone enjoys.

Stack the potato slices neatly inside each muffin cup. Press them down gently without packing them too tightly. Fill each cup almost to the top.

Cover the muffin tin loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake another 15 minutes until the tops become golden brown and crispy.

Let the potatoes rest for five minutes before removing them from the muffin tin. Sprinkle fresh parsley on top and serve warm for the best taste and texture.