Step 1

Preheat the oven to 200C/390F.

Step 2

Slice the tips off the garlic bulbs to expose the cloves. Drizzle with a little oil then individually wrap them in foil.

Step 3

Make very thin slices (1/16" - 1/8") along the potatoes, ensuring you don't go all the way down so they stay intact. Place them in a large mixing bowl with 3 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Give them a good toss so they're evenly coated in the oil and seasoning, then space them out cut-side-up on the baking tray. Use a brush to collect any leftover oil in the bowl and brush it over the tops of the potatoes.

Step 4

Add the garlic bulbs to the tray then roast everything for 30 minutes. Remove and use a brush to coat the potatoes in any excess oil in the tray (you might find it easiest to tip the tray a little). Check the garlic and if it looks like it's browning too quickly, lower the heat slightly to 180C/350F.

Step 5

Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden and sticky.

Step 6

Squeeze the roasted garlic into a small bowl with the butter, parsley and a pinch of salt and pepper (to taste). You might need kitchen roll or a towel to protect your fingers when squeezing the garlic if it's very hot. Combine the butter, check for seasoning, then spread over the potatoes whilst they're hot. There should be plenty of butter so don't hold back!