Preheat your oven to 400°F (200°C). Cut off the top of a head of garlic, drizzle it with olive oil, wrap it tightly in foil, and roast for 30-35 minutes until soft and fragrant.

Melt unsalted butter in a small saucepan. Squeeze the roasted garlic into a bowl and combine it with melted butter, chopped rosemary, thyme, salt, and black pepper.

Slice the russet potatoes into uniform 1/8-inch thick rounds for even cooking.

Grease a muffin tin with olive oil and layer the potato slices, adding the garlic-herb mixture and Parmesan cheese between layers.

Drizzle with olive oil and add more Parmesan. Bake at 375°F (190°C) for 35-40 minutes until golden brown and tender.

Allow to cool for 5 minutes before removing from the muffin tin.

Garnish with parsley, arrange on a platter, and serve hot.