Either white or red are fine. You want the thin-skinned, "waxy" variety for roasting. They're low in starch and tend to hold their shape well. The thin skin also helps with caramelization when roasting. Baking potatoes (such as russets/Idahos) are high in starch and lower in moisture that results in a "fluffier" texture. Yukon Golds fall somewhat in the middle. They have some waxiness so they hold their shape. They also have enough starch for the inside to be creamy/fluffy. They're pretty versatile. FWIW "Idaho" can actually refer to any variety of potato grown in Idaho. However, russets are thier largest crop.

180F is way too high for drying any herb (or even meat/jerky). My Nesco dehydrator has the 'herb' setting at 95F and jerky setting is 155F which is the highest temp setting.. You can't rush dehydrating anything. I need to dehydrate some onions this weekend which will take a good 24-36 hours at 135F. I'll start them Saturday morning and they should be done by Sunday afternoon sometime.

That is a cute and simple idea! I have lots of fresh rosemary in my yard too - I like the idea, but I'm pretty sure I wouldn't like it on a chocolate dessert.The rosemary I have is very fragrant and just brushing against the leaves releases a lot of the oil. I do like rosemary with squash and sweet potatoes, tho - and of course with savory things too. I can envision it on a charcuterie tray as well.

@portlandmysteryrose I'm glad you think so too! I was stunned as the petals started falling, so many and so cute, hard to believe all that could come off a single 2.5" flower! I am outside Portland as well, but on the west side, so it's about an hour to Oregon City, and two hours to Eugene - totally doable! I will definitely be propagating this plant and hopefully can share - it already seemed quite special, and the more I learn about it, the more I love it. It seems pretty vigorous but I've never propagated Chinas before, so wish me luck!