Preheat your oven to 400°F (200°C) for roasting garlic. Trim the top of the garlic, drizzle with olive oil and wrap in foil. Roast for 30-35 minutes until soft.

Melt unsalted butter and mix in roasted garlic paste, rosemary, thyme, salt, and pepper for the potato mixture.

Slice russet potatoes into thin slices (about 1/8 inch thick) using a knife or mandoline.

Grease a muffin tin and layer potato slices, adding garlic-herb mixture and Parmesan between layers.

Drizzle olive oil over stacked potatoes and sprinkle remaining Parmesan. Bake at 375°F (190°C) for 35-40 minutes until golden brown.

Let the stacks cool in the muffin tin for about 5 minutes before gently removing and garnishing with parsley.