Pre-heat the oven to 425 degree.

In a colander, scrub the potatoes well and set aside to dry a bit.

Pour the olive oil into a small bowl. Set aside.

With a small pairing knife (I love this one), cut small slits through each potato, stopping before you cut through the bottom. Space the cuts about ⅛ inch apart.

Arrange the potatoes on a baking sheet. Brush each potato with half of the olive oil. Sprinkle with salt and pepper.

To the same olive oil bowl, add the chopped garlic, rosemary and sage. Set aside.

Prepare the pork: In a small bowl, mix the garlic, rosemary, mustard, olive oil, salt and pepper.

Rub the mixture all over the pork and place the pork on the sheet pan with the sweet potatoes.

Bake the pork and potatoes for 45 minutes exactly. Remove the sheet pan from the oven.

Place the pork on a cutting board (leave potatoes the pan). Let pork rest for at least 20-30 minutes before slicing.

Brush each potato with the olive oil and herb mixture, getting as much as you can between the slices (they will have opened up a bit). This will make them crisp and delicious.

Return the baking sheet to the oven and continue to bake for another 15-20 minutes or until potatoes seem very soft and caramelized.

When done, garnish with a sprinkling of additional fresh chopped herbs, if you’d like.