Rosemary is classic with roasted potatoes. It also goes great with most meats, especially Chicken, Pork and Lamb. It is an herb that does not break down and soften as much as most in cooking so I usually chop it up nice and fine. It has its own flavor to me, so its hard to describe. Pick one blade off a sprig at the store and taste it. They won't even notice, promise.
Go to foodnetwork.com and search for rosemary potatoes and rosemary chicken recipes. It is a fairly strong herb, so if you don't like it, you won't want to use it.