Preheat your oven to a toasty 400 degrees Fahrenheit. While it's warming up, grab a 12-cup muffin tin and give it a good spray with non-stick cooking spray.

In a medium-sized bowl, whisk together the grated Parmesan cheese, olive oil, melted butter, crushed rosemary, thyme, oregano, garlic powder, salt, and black pepper.

Take those thinly sliced potatoes and place them in a large bowl. Drizzle your aromatic Parmesan mixture over the top and gently toss to coat each slice evenly.

Now for the fun part! Stack the herbed, oily potato slices into each muffin cup, pressing down lightly to compact them. Aim for a nice, neat stack that's just above the rim of the cup.

Cover the muffin tin with aluminum foil to keep the moisture in and bake for 25 minutes.

After the first bake, remove the foil and let the potato stacks continue to bake for another 20-25 minutes. The tops should be golden brown.

Let the Potato Stacks rest for about 10 minutes after baking to set.

To serve, gently run a knife around the edges of each stack and lift them out using a spoon or fork. Sprinkle with freshly chopped chives. You can add a bit of sour cream on the side.