Place the washed fingerling potatoes in a large bowl or pot and cover with cold water. Add 1/4 teaspoon of the salt. Soak 30 minutes up to overnight (refrigerate if soaking longer than 1 hour). Drain and pat the potatoes dry.

Preheat the oven to 400°F. Line a large baking sheet with foil and lightly grease the foil (you may use a little of the olive oil).

Cut each potato in half lengthwise and put the halves in a large bowl. Add 2 tablespoons olive oil, 2 tablespoons melted butter, the remaining 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper and 10 turns of the McCormick® Italian Blend Herb Grinder. Toss until the potatoes are evenly coated.

Arrange the potatoes on the prepared baking sheet in a single layer, skin side up. Reserve any oil left in the bowl.

Bake at 400°F for 20 minutes.

Remove the baking sheet from the oven and transfer the potatoes back to the large bowl along with any reserved oil. Increase oven temperature to 425°F.

Add 1/2 cup of the Parmesan cheese to the bowl and toss the potatoes gently to coat. Return the potatoes to the baking sheet in a single layer, skin side down.

Bake at 425°F for 10 minutes, or until the potatoes are tender when pierced with a fork.

Switch the oven to broil. Broil the potatoes, watching closely and stirring or turning once or twice, until the edges crisp to your liking (watch carefully to avoid burning).

Transfer the fries to a bowl and toss immediately with the remaining 1/4 cup Parmesan cheese and 1/4 cup chopped fresh parsley. Serve hot.