Directions

1. Spray a 12-cup muffin pan with cooking spray. Thinly slice the potatoes into approximately 1/16th inch-thick slices with a food processor.
   
2. Combine the butter, olive oil, garlic, thyme, rosemary, salt and pepper in a large bowl. Add the potatoes and toss until evenly coated. Preheat oven to 375 degrees.
   
3. Layer the potato slices in the prepared muffin pan, filling each cup to the top. Drizzle with any remaining butter/oil combination.
   
4. Bake for 45-50 minutes or until the tops are golden brown and the centers are tender. Rotate the pan once as ovens may have hot spots.
   
5. Let stand in the pan for 5 minutes. Carefully remove to a serving platter and garnish with parsley.