Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash the russet potatoes, then slice them into even rounds, about 1/8 inch thick. Soak in cold water for 10-15 minutes, drain and pat dry.

Sauté minced garlic in olive oil over medium heat for 2-3 minutes until fragrant, then let cool.

In a mixing bowl, combine rosemary, thyme, salt, and pepper. Drizzle cooled garlic oil over potato slices and toss to coat.

Layer potato slices on the baking sheet, standing 3-4 slices upright and adding Parmesan cheese between layers.

Bake for 25-30 minutes, rotating halfway, until golden brown and crispy.

In the last 5 minutes of baking, sprinkle additional Parmesan on top.

Remove from oven, cool slightly, and garnish with fresh parsley before serving.