Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy exterior.
Wash the baby red potatoes thoroughly under running water to remove any dirt. Cut them into halves or quarters, aiming for uniform pieces for even cooking.
In a large mixing bowl, combine the halved potatoes, olive oil, melted unsalted butter, minced fresh dill, coarse salt, and freshly cracked pepper. Toss until well-coated.
Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring they're not overcrowded.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing halfway through for even browning.
Check for doneness: the potatoes should be golden brown and fork-tender.
Remove from the oven, let cool slightly, and serve warm. These potatoes pair well with grilled meats or salads.
