In article <FUvDf.2124$MJ.367@fed1read07>, "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.

Dill might work, but I prefer garlic, fresh crushed, but garlic powder
works well on potatoes too. So does paprika.