Preheat your oven to 425°F (220°C).
Wash the baby red potatoes thoroughly. Pat them dry and cut into halves or quarters for even cooking.
In a mixing bowl, combine the potatoes with olive oil, melted butter, minced dill, salt, and pepper. Toss well to coat.
Spread the potatoes in a single layer on a baking sheet.
Roast in the oven for about 25-30 minutes, tossing halfway through for even browning.
Check for doneness; they should be golden brown and fork-tender. Adjust roasting time if necessary.
Remove from the oven, let cool slightly, and serve warm, garnished with additional dill if desired.
