Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.

Slice the potatoes into even 1/16 to 1/8-inch thick rounds.

In a separate bowl, whisk together melted butter, olive oil, minced garlic, Parmesan cheese, salt, pepper, thyme, and optional red pepper flakes.

Pour the garlic butter mixture over the potato slices and toss until coated.

Stack 8 to 10 potato slices in each muffin cup and drizzle any remaining garlic butter on top.

Cover with aluminum foil and bake for about 20 minutes.

Remove foil and bake uncovered for an additional 20 to 25 minutes until golden brown.

Sprinkle remaining Parmesan cheese on top and bake for another 3 to 5 minutes.

Let cool for 5 minutes, then garnish with parsley and sea salt before serving.