The weekend post had a photo of things I was cooking/baking/roasting on Saturday afternoon which included a dish labeled “Greek Potatoes”. I don’t know if the Greek Potato Recipe is actually a Greek recipe. According to the source blog and several commenters, the dish is served in many U.S. Greek restaurants. What motivated me to make it was the lemon-olive oil-oregano marinade that went over all.

I’ve made 4 variations since seeing the recipe last week. I made it as written with russet potatoes twice (1/3 the quantity), but in between I made it with a combination of sweet potatoes and beets.

And this morning…

From left to right: russet potato, sweet potato, fennel, cabbage, beets and carrots.

Good golly – good!!

And the bit of herby oil left in the baking dish makes a wonderful “dip” to mop up with a piece(s) of crusty bread or even a drizzle for some fresh pasta with the veg and maybe some roast mushrooms.

Surprising, to me – my favorite of the veg were the cabbage and fennel.

Roast veg over quinoa = one excellent lunch.