Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Wash and dry the fingerling potatoes and slice them in half lengthwise. In a large bowl, toss them with the olive oil, and salt and pepper to taste (optional, the parmesan adds a lot of flavor). Spread them out evenly on the baking sheet. Reserve the oily bowl for later.
Bake the fingerlings for 15-20 minutes or until they are tender on the inside, but not very brown on the outside. Remove them from the oven and use a spatula to transfer them back to the bowl.
Toss them in the grated parmesan until they are coated. You may need to add a drizzle of oil to promote coating. Transfer them back to the baking sheet, and put them back in the oven for 15 minutes.
In the meantime, prepare the dill yogurt by whisking together the Greek yogurt, dill, and lemon juice in a small bowl.
Remove the potatoes from the oven when they are crispy and browned. Serve warm with the dill yogurt sauce. Enjoy!
You can substitute any fresh herb for dill: mint, tarragon, parsley, rosemary, chives, or thyme would taste great.