Fingerling potatoes are thin-skinned, so there's no need to peel them. What's more, they give you a huge boost of potassium.
Melt butter with olive oil in a large nonstick skillet over medium-high heat. Stir in potatoes, 1/4 teaspoon salt, and next 3 ingredients. Cover and cook, stirring occasionally, 8 minutes or until potatoes and shallots begin to brown.
Remove lid, reduce heat to medium, and sauté 12 to 15 minutes or until potatoes are tender. Stir in green onions and next 4 ingredients; sauté 2 minutes.
Remove pan from heat. Stir in parsley and remaining 1/2 teaspoon salt.