Step 1

Preheat your oven to 425°F.

Step 2

Wash and scrub the baby red potatoes thoroughly. Cut them into 1 to 1 1/2-inch pieces. If the potatoes are very small, you can leave them whole.

Step 3

Place the cut potatoes in a large pot and fill it halfway with warm water. Bring the water to a boil and cook the potatoes for 7-9 minutes until they are almost cooked but still firm. Drain the potatoes and cover to keep warm.

Step 4

In a small bowl, mix together olive oil, garlic, dry parsley, Italian seasoning, salt, and black pepper. Toss the parboiled potatoes with this seasoning mix until they are evenly coated. A large mixing bowl is helpful for this step.

Step 5

Transfer the seasoned potatoes to a large-rimmed, non-stick baking pan. Arrange them cut side down for optimal crispiness. Bake in the preheated oven for 20 minutes or until the sides facing the pan are golden brown and crispy.

Step 6

Sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for an additional 5 minutes or until the cheese is melted and slightly golden.

Step 7

Transfer the roasted potatoes to a serving bowl. Garnish with chopped fresh dill if desired, and serve warm.