Place potatoes in a large pot with two quarts of heavily salted cold water. Bring water to a boil and boil until potatoes are fork tender, about 10-12 minutes. Strain potatoes and place onto a sheet tray to dry and cool. (Note: potatoes must be dry for a golden brown sear). Add oil to a large skillet and heat over medium-high heat. Add fingerling potatoes, face down in pan, and sear until golden brown, about 5-7 minutes. Meanwhile, in a small bowl whisk together the herbs, melted butter, Grillville spice, lemon juice and 1 tsp salt. Pour sauce over potatoes and toss gently until completely coated. Transfer to a serving platter, garnish with additional parsley and serve warm.