I made some very delicious roasted Yukon golds last week, seasoned with
rosemary, kosher salt, and a good deal of pepper (both black and white).
They were so good, I plan to make more, and soon...but I was wondering what
other seasoning combinations people use? I thought of using dill and lemon
pepper to go with fish...but would the dill burn? I've never used it on
anything roasted at a high temp.

Thanks!

kimberly