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.
>
My favorite: parboil till not quite done, or zapped likewise, then cut
into wedges, toss in olive oil with rosemary and thyme, put in hot
oven. Salt and pepper immediately after removing from oven. My
second favorite: as above, but omit the rosemary. -aem