Preheat oven to 200°C. Place the potatoes in a roasting pan. Drizzle with oil. Season with salt and pepper and toss to combine. Bake, turning occasionally, for 30 mins or until golden brown and tender.
Cook the pancetta in a non-stick frying pan over medium heat for 2-3 mins or until crisp. Transfer to a plate lined with paper towel. Break into small pieces.
To make the chimichurri, place the parsley, oregano and garlic in a mortar and pound with a pestle until a coarse paste forms. Add the paprika, chilli, vinegar and oil and stir to combine. Season with salt and pepper.
Use a serrated knife to cut a small cross in the top of each potato. Gently squeeze the sides to open. Top with a dollop with the garlic aïoli, then the chimichurri. Place on a serving platter and top with the pancetta.
Recipe courtesy of taste.com.au