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Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.
Add 1 ½ pounds halved fingerling potatoes, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the bowl of melted butter. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total.
Taste and season the potatoes with more salt and pepper if needed. Garnish with 2 tablespoons of finely chopped fresh parsley leaves.