Preheat the oven to 375°F (190°C) and prepare a muffin tin with a light coating of olive oil or cooking spray.

Wash and peel the Russet potatoes, then slice them thinly (about 1/8 inch thick) and soak in cold water.

In a small bowl, combine Parmesan cheese, garlic powder, salt, and pepper.

Drain the potato slices and layer them in the muffin tin, sprinkling the parmesan mixture between layers.

Drizzle olive oil over the stacks and press them down gently.

Bake for 30-35 minutes until tender and golden brown.

Let the stacks rest for 5 minutes before serving.

Gently lift the stacks from the muffin tin and serve warm, garnished with optional herbs.