I've learned by the r.f.c membership to only use fresh rosemary.

So I picked up a pack of fresh rosemary for flavoring popovers.

Then I see Giada De Laurentiis (Food TV: Everyday Italian) making the
following dish:

Potatoes and Onions
http://www/waif

But she said to use the dried rosemary instead of fresh, because fresh at
oven temp would "burn up."

I imagined dried rosemary would "burn up" sooner!

So, now what???

I think fresh rosemary in the batter will stay moist. I will chop it up as
fine as I can.

Please advise.

Thanks,

Andy