Ingredients
- 3 tbs olive oil
- 1/2 cup Dijon mustard
- 2 tbs melted ghee
- 2 tbs fresh lemon juice
- 2 garlic cloves, minced or pressed
- 1 tbs dried oregano
- 1 tbs fresh rosemary
- Sea salt and ground pepper, to taste
- 3 lbs white sweet potatoes, cut into 3/4″ to 1″ chunks
Instructions
- Preheat oven to 425º F
- Grease a large and rimmed baking sheet with a little olive oil
- In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat
- Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves
- Bake about 35 – 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)