This weekend, I bought some multi-colored potatoes and roasted them. Obviously, I seasoned the hell out of them. This time, I tried a different herb combination. Normally, I use fresh rosemary and then assorted dried herbs. This time, I used rosemary, parsley, chives, and dill—all fresh. They sure had flavor, but I could have done without the dill. I’m not sure it’s a flavor that I care for.