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?

Goose (or, failing that, duck) fat and garlic, i.e. the basic pommes
sarladaises. Slice some potatoes, salt and pepper, and sauté them in
goose fat with lots of garlic. You can also add some parsley and/or
some freshly sautéed ceps/porcini a few minutes before the end of the
cooking. Nothing's better.

Victor