Adapted from Half Baked Harvest
Tender and flavorful on the inside, crispy and delicious on the edges. Serve as a side with roasted beef, poultry or fish. Or as an appetizer with sour cream.
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
Using a mandoline, cut the potatoes into 1/8" slices.
In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt & pepper. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they bake.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
These can be roasted up to 3 days in advance, then warmed in a 350° F oven for 10 minutes or until warm.