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Preheat oven to 200C.
Chop the top off the head of garlic. Place on top of a sheet of foil, drizzle with olive oil and sprinkle with salt. Wrap up firmly and bake for 1 hour.
Meanwhile, place potatoes in a pot of cold, salted water. Cover and place over medium heat for 30-40 mins until tender.
Drain potatoes and place in fridge for 10 mins to evaporate moisture.
Place a small saucepan over low to medium heat. Add butter, oil and salt, followed by the garlic. Stir until melted and combined.
Place potatoes over 2 trays lined with baking paper. Using a glass, press down on each potato to flatten - go thinner for a more crispy potato (making sure they don't fall apart).
Coat both sides of each potato with the garlic butter mixture.
Bake for 40 mins or until golden and crispy.
Sprinkle with sea salt flakes and parsley.