Wash the big potatoes and thinly slice them with the skin on, then run them through water and pat dry them on kitchen napkin, then sprinkle some salt & pepper on them and refrigerate them for 20-30min.
Mix butter and garlic paste nicely, then add finely chopped thyme and mix well.
Now line the cupcake tray with cupcake liners, place once slice of potato, spread little butter garlic mix with a brush, sprinkle parmesan cheese on it & cover with another sliced potato, repeat this process 5 times, on the final layer sprinkle some parmesan cheese and bake these in a preheated oven over 200°c on lower rack with both coils on for 30-40 minutes, until the potatoes turn golden.
Serve warm or cold with the soup of your choice, you can also drizzle little tabasco sauce on them.
Note- if you don't have thyme, you can add parsley or rosemary or oregano any herb of your choice.
