Directions

1. Start by preheating your oven to 375°F. Set the rack in the center of the oven and get your muffin pan ready—just give it a light coat of non-stick spray to prevent sticking. This recipe works its magic in a standard 12-cup muffin tin.

2. In a small bowl, stir together 2 1/2 tablespoons of olive oil with 3/4 teaspoon of our Revolution Barbecue Texas Beef BBQ Rub. This blend of salt, pepper, garlic, onion, and paprika infuses every bite with a bold barbecue flavor.

3. Scrub about 1 3/4 pounds of Yukon Gold potatoes clean and pat them dry. Using a mandoline (or your sharpest knife if you’re feeling precise), slice the potatoes thin—around 1/16 inch if you can. Consistent slices are the key to even baking.

4. Start stacking by layering about four slices of potato into each muffin cup. Brush a little of the seasoned oil over those slices, then sprinkle on a few fresh thyme leaves. Repeat the process—stack, brush, thyme—until the muffin cups are full, and don’t be shy about pressing the potatoes down to pack them in tight. Sprinkle half of the shredded Parmesan cheese over the tops before sliding the pan into the oven.

5. Bake for 30 minutes, then pull the pan out and finish with the rest of the Parmesan. Return the stacks to the oven for another 5 to 15 minutes, just until the edges are crisp and golden, and the centers are tender when pierced with a knife.

6. Let the stacks cool for five minutes before gently prying them out of the muffin tin. They’ll hold their shape beautifully and are best served hot, while the Parmesan is melty and the rub’s smoky aroma fills the air.