To make crispy fingerling potatoes, boil 1 1/2 pounds fingerling potatoes for 10 minutes with a pinch of salt until the potatoes are softened, and drain the potatoes. Place the potatoes in a baking dish, and add 1/4 cup olive oil, 1 tablespoon grill seasoning, 2 teaspoons paprika and black pepper. Toss the potatoes to coat them in the oil and seasonings, and bake at 425 degrees Fahrenheit for 20 to 25 minutes, turning once halfway through cooking.
Another option is to preheat the oven and a baking sheet to 500 degrees Fahrenheit, and combine 6 cloves unpeeled garlic, 2 sprigs sage, 2 sprigs rosemary and 3 sprigs thyme in a bowl with 2 pints fingerling potatoes. Drizzle 3 tablespoons of olive oil over the potatoes, and toss to coat the potatoes and herbs in the oil.
Place the potatoes on the heated cooking sheet, reduce the heat to 425 degrees Fahrenheit, and cook for 20 minutes or until the potatoes are cooked through and crispy.
Alternately, boil 2 pounds fingerling potatoes in 2 quarts water with 1 1/4 pounds rock salt for 25 to 30 minutes, or until the potatoes are tender. Remove the potatoes from the water, and allow them to cool for five to seven minutes before serving with butter or other toppings.