"Andy" <q> wrote in message ...
> 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

Rosemary can be a problem in this recipe because the idea is to get the
potatoes crispy on the outside. I prepare my potatoes in a similar fashion
using thyme and rosemary and on occasion have had them get near burned.
I've seen Cook's Illustrated recommend that the herbs not be added until the
last few minutes or even tossed with the completely cooked potatoes. I
didn't care for that at all. The herby flavor was out of balance in my
opinion. I don't think that fresh rosemary will be a problem in baked goods
unless you have a lot of the herb strewn across the top of the item and you
are using high temps.
Janet