Slice the potatoes

• Thinly slice the yellow potatoes (or sweet potatoes) with a knife or mandoline.

Make the herb oil

• In a bowl, combine the olive oil, minced garlic, dried herbs, salt and pepper.

Coat the slices

• Toss the potato slices in the herb oil until evenly coated.

Stack in the muffin pan

• Stack the slices in the muffin pan cups, building them higher than the rim since they shrink while roasting.

Roast

• Roast in a preheated oven at 200 °C until golden and tender.

Serve

• Let the stacks cool slightly, then lift them out and serve.