REST a potato on top of 2 wooden chopsticks and cut into potato at 6-7 mm intervals, all the way down to the chopsticks but not all the way through the potato. Turn potato and cut similarly in the other direction across the potato. (Creating a series of checkerboard cuts). Repeat with remaining potatoes.

PLACE potatoes on a lined baking tray. Brush with aioli. Bake in a hot oven 200°C for 30 minutes. Baste the potatoes with aioli again then bake for a further 20-30 minutes or until cooked. Serve immediately.