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

Understood. I was just pointing out the difference the application could
make. Let us know how the 1 teaspoon of rosemary for a 6-batch of scones
works out. I'm thinking it could be a bit much.
Janet