Slice the top layer off the bulb of garlic. Place on a sheet of foil and drizzle with olive oil and a pinch of salt and pepper. Wrap the foil around the garlic so it is enclosed and bake in the oven for 45 minutes, until the garlic is soft enough to squeeze out of the skins.
Meanwhile, peel and cut the potatoes into large chunks and place in a large saucepan. Cover with cold water and a generous pinch of salt and bring to the boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain into a colander and cover with a tea towel and allow to steam for 10 minutes.
Mash the potatoes along with all but 2 cloves of the roasted garlic (ricer, sieve, electric masher). Add the milk, butter and corn flour and seasoning. Mix well and taste, adjust if necessary. Pop into a piping bag, ready to fry.
Roughly chop the remaining roasted garlic and add to a small saucepan, gently melt the butter along with the remaining roasted garlic. Set aside whilst you fry.
In a wide frying pan, heat approximately 1-2” of oil. Once hot, carefully pipe the mash potato fries (approx 1 cm thickness) into the oil as long as you can make them. Fry for a minute or so until golden brown and crunchy. Remove and drain on kitchen paper whilst you do the rest.
To the garlic butter, add the parsley and pour over the mash potatoes fries. Top with a generous grating of parmesan cheese and enjoy! Serve with your favourite sauce, ketchup, sourcream or mayo!