Start by preheating your oven to 375°F (190°C). This ensures that once you place your potato stacks in, they'll bake evenly and develop that coveted golden crust.

Wash and peel the Yukon Gold potatoes. Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch rounds to ensure uniform cooking. The thinner the slices, the better they will crisp up!

In a mixing bowl, combine the melted butter, minced garlic, rosemary, thyme, smoked paprika, lemon zest, and kosher salt. Stir well until everything is incorporated. This mixture will be brushed onto the potato slices, infusing them with flavor.

Now comes the fun part! In a muffin tin or a stackable baking dish, arrange the potato slices vertically for optimal stacking. Brush each layer with the garlic herb mixture as you build them up. Don't be shy—layer them generously.

Sprinkle shredded Parmesan on the top layer of each stack. This will create a delicious, crispy crust while baking. Trust me, you want that cheesy top!

Carefully place the muffin tin or dish in the preheated oven. Bake for about 45-55 minutes. Keep an eye on them after the 35-minute mark. You’re aiming for a perfect golden brown color and that classic fork-tenderness inside.

Once baked, take them out and let them cool for a few minutes before serving. This is essential in letting the layers set a little. Serve warm, and enjoy the tasty stacks with your main course or as a stand-alone snack.