1. Preheat oven to 400F. Lightly spray a 12 count muffin tin with nonstick spray.
2. Using a Mandoline, thinly slice potatoes.
3. In a large bowl, combine butter, sage, thyme, parsley, garlic and black pepper. Add potatoes and toss to combine.
4. Place 2-3 slices of potato in each muffin tin, then sprinkle with cheese. Place another 2-3 potato slices on top, then again sprinkle with cheese. Continue until all potato slices are used.
5. Bake in oven for 30 minutes, then cover with foil, so that potatoes don’t get too dark. Continue baking an additional 10-15 minutes, or until potatoes are tender and golden in color. Use a knife around the edges of the muffin tin to loosen the potatoes before serving. Sprinkle with freshly grated parmesan cheese and additional fresh herbs before serving, if desired. Enjoy!
