Fingerlings are great when you sauté them with a little extra virgin olive oil, chicken stock, parsley, and fresh garlic. When fingerlings are small and fresh, they cook quickly, making them easy to sauté without boiling or roasting them first.
I usually wash the potatoes, cut them lengthwise, and then cut them diagonally at 3/4 inch intervals. I heat the olive oil in a pan and sweat the garlic. Next, I add the potatoes and about a half cup to cup of chicken stock. I cook the potatoes and garlic in the stock until the stock evaporates, then I sauté until slightly crispy, and toss with parsley just as I take the potatoes off heat.