2 large shallots, diced
Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
Coat a large saute pan generously with olive oil. Add the shallots, season with salt and bring the pan to a medium high heat. Saute for 7 to 8 minutes or until the shallots are soft.
Slice each fingerling potato into 1/4" rounds. Add to the pan, toss with shallots and cook until potatoes are lightly browned. Season with salt and pepper.