Wash about a pound of fingerling potatoes and put them in a large bowl. Heat the oven to 375. Add 3T melted butter, 2 T olive oil, and 2 t salt to the bowl with the potatoes and coat well. Spoon the potatoes onto a cookie sheet with sides. Pour about 1C chicken stock in the pan with the potatoes and roast until tender, about 25 minutes.
In a small bowl mince 2 cloves garlic, zest from one lemon, and about 2 T fresh parsley, sprinkle the mixture over the potatoes and serve. This makes enough for 4-6 servings.