Roasting the Garlic: Preheat the oven to 200°C. Drizzle the garlic head with olive oil, and sprinkle with salt and pepper. Wrap the garlic in baking paper and bake for 30 minutes, or until soft and golden.

Preparing the Potatoes: While the garlic is roasting, slice each potato thinly, using a chopstick on either side to avoid cutting all the way through. Place the sliced potatoes in a baking pan, drizzle with olive oil, and season with salt and pepper. Bake the potatoes at 200°C for 50 minutes, or until golden brown and crispy.

Making the Butter Mixture: Once the garlic is roasted, squeeze out the soft cloves and mix them with the butter, salt, honey, and paprika.

Finishing the Potatoes: After the potatoes have baked for 50 minutes, brush them generously with the garlic butter mixture. Return the potatoes to the oven and bake for another 15–30 minutes, until fully cooked and crispy. Avoid overbaking to prevent burning.

Plating: Serve the potatoes with a dollop of truffle mayo on the side and garnish with fresh parsley.