Set your oven to 425°F to preheat.

Clean and scrub the baby red potatoes thoroughly. Cut them into pieces around 1 to 1 1/2 inches. If they are quite small, feel free to keep them whole.

Place the cut potatoes in a large pot, filling it halfway with warm water. Bring it to a boil, then let the potatoes cook for 7-9 minutes until they are just tender but still firm. Drain the water and cover the potatoes to keep them warm.

In a small bowl, combine olive oil, minced garlic, dried parsley, Italian seasoning, salt, and black pepper. Toss the parboiled potatoes in this mixture until they are thoroughly coated. A large mixing bowl works well for this step.

Spread the seasoned potatoes on a large-rimmed, non-stick baking sheet. Arrange them cut side down to achieve maximum crispiness. Roast in the preheated oven for 20 minutes or until the bottoms are golden brown and crispy.

Sprinkle the grated Parmesan cheese over the potatoes and place them back in the oven for another 5 minutes, or until the cheese has melted and turned slightly golden.

Move the roasted potatoes to a serving dish. If desired, garnish with chopped fresh dill and serve warm.