CRISPY CHEESY POTATO STACKS

Arrange a rack in the middle of oven and heat to 375ºF. Coat the cups of a standard 12-cup muffin tin with olive oil. In a large bowl, place Oh! So Garlic, Fresh Harvest Garlic Olive Oil, Sunset Seasoned Salt, ground black pepper, and cayenne pepper; whisk to combine. Finely grate cheese, reserving 1/4 cup. Using a mandoline or a sharp knife, very thinly slice the potatoes into rounds about 1/16" thick. Add to the bowl of garlic oil and toss with your hands until every slice is coated with oil. Working with the largest slices first, fill each muffin cup with 4 stacked slices of potato. Top each stack with a small pinch of grated cheese (about 1/2 teaspoon). Repeat 2 more times. Bake until the potatoes are tender and cooked through, about 30 minutes. Remove the pan from the oven. Set the oven to broil on high. Sprinkle the potato stacks with the reserved cheese. Broil until cheese is melted and browned, and the edges are crispy, about 4 minutes. Run a small offset spatula or knife around the edge of each muffin well to loosen the potato stacks. Transfer the stacks to a serving dish and sprinkle with chives, if desired