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Place fingerlings in a pot. Add the salt and herbs. Fill with water to cover. Place on the stovetop and bring to a boil, then immediately turn off the heat. Let the potatoes cool completely in their liquid before proceeding. It should take about 1 hour for the potatoes to cool in the liquid.
When you are ready to roast them, preheat your oven to 550ºF convection roast (if possible… otherwise preheat it to its hottest setting). Drain the potatoes. If your potatoes are small, slice them in half on the bias. Cut larger potatoes on the bias into ½-inch pieces.
Transfer the potatoes to a sheet pan. Sprinkle evenly with the salt. Pour the olive oil over the top. Toss with your hands to coat the potatoes evenly then spread the potatoes into an even layer.
Transfer the pan to the oven and bake for 15 to 20 minutes, rotating the pan halfway through if the potatoes are browning unevenly.
Remove the pan from the oven and place on a cooling rack. Chop your herbs if you haven’t already, then shower them over the top. I like to use my long, offset spatula to release the potatoes from the pan and toss with the herbs. Transfer the potatoes to a serving platter and serve hot or at room temperature. See notes above for reheating.