Crispy Potato Stacks

Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on. Slice the potatoes into 1/8-inch-thick slices using a Mandoline slicer. Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well. Spray some cooking spray to a standard muffin pan. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones towards the top. Baked the potato stacks for 45-50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.