Roast the garlic

• Cut the top off the whole head of garlic and place it on a piece of foil.
• Drizzle with olive oil and season with salt and pepper.
• Wrap and roast in the oven at 200 °C until soft and caramelised.

Parboil the potatoes

• Place the potatoes in a large pot and cover with cold water.
• Add a generous amount of salt and bring to the boil.
• Drain and let the potatoes steam dry to remove as much moisture as possible.

Squeeze the roasted garlic

• Take the garlic out of the oven and squeeze the soft cloves out of their skins.

Make the garlic butter

• Melt the butter in a pan with a drizzle of olive oil to stop it burning.
• Add the roasted garlic cloves and stir.

Coat the potatoes

• Toss the parboiled potatoes through the garlic butter, roughing them up as you go.

Smash and bake

• Place the potatoes on a lined baking tray.
• Smash them as thin or as thick as you like with a glass.
• Brush with the extra garlic butter and bake at 200 °C.

Finish and serve

• Sprinkle with flaky sea salt and chopped parsley.