On Mon, 30 Jan 2006 13:53:03 -0800, "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.
>
Potatoes seasoned with Old Bay go wonderfully with fish.

Tara