Slice fingerling potatoes lengthwise. Place potatoes in a pot with two quarts of cold water. Boil potatoes until fork tender, about 10-12 minutes. Strain potatoes and place onto a sheet tray to dry and cool. Potatoes must be dry for a golden brown sear. In a pan, heat oil and butter. Add fingerling potatoes face down in pan and sear until golden brown. Put finished potatoes in bowl with chopped herbs, melted butter, Grillville spice, lemon juice and salt. Toss until fully incorporated. Plate and serve.