Prep: 1. Scrub potatoes. 2. Chop parsley. Make: 1. Heat oil in a Dutch oven or large heavy-bottomed pot. 2. Add whole potatoes, salt, and pepper; toss well. 3. Cover pot tightly and cook over low heat 20-30 minutes, shaking pot occasionally to prevent bottom potatoes from burning. Cook until potatoes are just tender when tested with a small knife. 4. Turn off heat and allow potatoes to steam for another 5 minutes, careful not to overcook. 5. Toss with parsley, salt and pepper to taste.
If you can't find fingerling potatoes, any small potatoes will work great.