Preheat the oven to 400°F. Quarter the baby red potatoes into evenly sized, bite-size pieces so they roast at a consistent rate. Leave the skins intact to retain their texture and flavor.

Bring a large pot of generously salted water to a boil. Add the quartered potatoes and cook for 5–8 minutes, or until they are only slightly tender when pierced with a fork. They should remain firm enough to resist the fork rather than becoming fully soft.

Drain the potatoes thoroughly and set them aside. This brief parboiling stage helps create tender centers while allowing the surfaces to become crisp during roasting.

While the potatoes are parboiling, place the olive oil and freshly minced garlic in a large mixing bowl. Allow the garlic to rest briefly in the oil, then add the grated Parmesan, Italian herb blend, salt, and freshly ground black pepper.

Whisk or stir the mixture until the seasonings and cheese are evenly distributed.

Transfer the well-drained potatoes to the bowl containing the Parmesan mixture. Toss carefully but thoroughly until each potato piece is coated on all sides.

Arrange the potatoes in a single layer on a greased baking sheet or a parchment-lined baking pan. Leave sufficient room between the pieces so moisture can escape during roasting; overcrowding can cause the potatoes to steam rather than crisp.

Place the baking sheet in the preheated oven and roast the potatoes for 25 minutes. At approximately the 15-minute point, stir and turn the pieces to encourage even browning.

Continue roasting until the potatoes have tender interiors, crisp edges, and a golden Parmesan crust.

As the potatoes complete their roasting time, melt the unsalted butter gently in a small saucepan over low heat. Stir the chopped fresh parsley into the melted butter.

Remove the roasted potatoes from the oven and drizzle the parsley-infused butter over them. Toss gently until evenly coated, then scatter the bacon bits over the top, if using.

Transfer the finished Parmesan roasted potatoes to a serving dish and serve immediately while the exterior remains crisp and the butter coating is still warm.