Step 1

Preheat the oven to 180C/350F.

Step 2

Peel the potatoes and 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/1/8").

Step 3

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 and pepper. Toss in the potato slices until well coated, then place one slice in each cup in the tray.

Step 4

Toss the remaining slices with parmesan until well coated, then stack piles of the slices into 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 and bake in the oven for 35 minutes.

Step 5

Remove the foil, increase the oven temp to 200C/400F and bake for a further 15 minutes, or until lightly charred and soft right through the centre (check with a butter knife).

Step 6

Use a spoon to carefully scoop out the stacks and drizzle/brush with any butter in the tin. Enjoy!