Preheat your oven to 420°F (218°C) with a baking sheet inside to get it screaming hot – this helps achieve a crispy exterior. While the oven heats, wash and halve the fingerling potatoes lengthwise. In a large bowl, toss the halved potatoes with oil, garlic powder, paprika, Italian seasoning, and salt. Make sure every potato gets a good coating; I like to use my hands for this to ensure even distribution of the seasonings.

Carefully remove the hot baking sheet from the oven and quickly add the melted butter, swirling it to coat the pan. Then, arrange the seasoned potatoes cut-side down in a single layer on the hot, buttered baking sheet. Placing them cut-side down maximizes contact with the hot surface, which is key for developing that irresistible crispy crust. I prefer to leave a little space between each potato to prevent steaming.

Roast the potatoes for 25-30 minutes, or until they are golden brown and fork-tender. Once roasted, transfer the potatoes to a serving dish. Season generously with freshly ground black pepper and coarse sea salt, such as Maldon, which adds a wonderful textural crunch. Finally, sprinkle with fresh chopped parsley for a burst of color and herbaceous freshness. Enjoy immediately!