Nexis wrote:
> 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

I roasted some new potatoes last night- tossed par-boiled (6 minutes)
whole one's into a garlic and parsley infused olive oil then coated
them in, "Tulocay's Napa Valley "Mediterranean Medley" Herb Rub and
Marinade" which has dried- rosemary, garlic, onion, thyme, oregano,
crushed red pepper, black pepper, sea salt and dried tomato (among
other things)... roasted them in an oiled baking dish at 425° until
they turned golden.

they were dang-diddly good! Kev