Preheat oven to 425 degrees Fahrenheit.

Use a paring knife to make a very tiny slice along one long side of each potato so that they will not roll around.  Position the cut side down and then position the ends of two chopsticks along the long sides of the potato (this helps stop your knife from going all the way through as you want to stop each crosswise cut about 1/4-inch from the bottom of the potato).  Next, use your paring knife to make tiny slices about 1/8-inch apart in each potato (crosswise).*

Toss the cut potatoes in a mixing bowl with olive oil, salt and pepper.  Ensure all potatoes are well coated and seasoned. Arrange the potatoes in a single layer on a bare baking sheet with the cut side up (the initial thinly sliced out flat side will be against the pan so that the potatoes don’t roll around).

Place the baking sheet in the oven on the middle rack and bake until tender on the inside and golden brown and crispy on the outside, about 50-55 minutes.

While the potatoes roast, prepare the aioli.  Add mayo, oil, lemon or lime juice, garlic, salt and pepper to a mini food processor and puree until smooth and creamy.  Add the herbs and pulse until well incorporated.

Serve potatoes hot alongside the aioli as a dip.