Crispy Potato Pinwheels

Preheat your oven to 375°F (190°C) and generously grease a 12-cup standard muffin tin with butter or cooking spray. Wash and scrub the potatoes (peeling is optional). Using a mandoline slicer, cut the potatoes into uniform, paper-thin rounds (about 1/16-inch thick).

Place the potato slices in a large bowl. Pour in the melted butter, grated Parmesan cheese, garlic powder, dried thyme, kosher salt, and black pepper. Gently toss with your hands to ensure every slice is evenly coated in the butter and cheese mixture.

On a cutting board, lay out 8 to 10 potato slices in a single line, overlapping each slice by about halfway. Starting from one end, tightly roll the row of slices into a compact spiral/pinwheel. Place the potato roll vertically into a prepared muffin tin well. Repeat with remaining slices.

Cover the muffin tin loosely with aluminum foil and bake for 20 minutes to allow the centers to cook through. Remove the foil and bake uncovered for another 20–25 minutes, until the tops and outer edges are deep golden brown and crispy.

Let the pinwheels rest in the pan for 5 minutes. Gently lift them out using a fork or small offset spatula. Transfer to a serving tray and top immediately with a generous pinch of flaky sea salt and fresh chopped parsley.