• Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
• In a large pot bring the water to a boil add in 1 tsp salt and then your fingerling potatoes. Once the water returns to a boil, cook the potatoes until fork tender, for about 10-12 minutes.
• Add about 1 tbs shredded parmesan, then put the fingerling on top of the cheese. Using a glass cup, press down to flatten. Flatten them as much as you can without destroying them into multiple pieces. Lightly brush the tops of each potato with olive oil and then season each with Italian herb blend + salt to taste. Bake for 25-30 minutes or until lightly golden.
• Combine the melted butter with the garlic and then pour this mixture onto the roasted potatoes when you're ready to serve.

Garlic Aioli Dip:

• In small bowl, whisk together all of the ingredients listed above for the dip. Taste and adjust with lemon juice and salt if needed.