Janet B. said...

> 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


Janet,

Oh, no... I'm not making that recipe. I'm making a popovers batch with
rosemary added to the batter (trial #1). I was just presenting the dish she
used and warned to use dry rosemary instead of fresh, during her TV show.

Andy