Use a mandoline or food processor to thinly slice the potatoes. Blot then dry with a dish towel or paper towel to remove the excess moisture.

Pour the olive oil over the potatoes and add the salt and thyme. Stir well so all the potatoes are evenly coated.

Stack the potatoes together, larger pieces at the bottom and smaller pieces at the top. Place each stack in a muffin tin compartment. You can stack a little above the top as they will cook down.

Bake for 45-50 minutes, until the potatoes are tender and the edges are crispy.