Roasted Potatoes With Citrus-Spiked Tapenade

• 1 pound Yukon gold potatoes, cubed
• 1 pound small red potatoes, halved
• 4 teaspoons olive oil, divided
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 12 chopped pitted manzanilla (or green) olives
• 12 chopped pitted Kalamata olives
• 1 teaspoon anchovy paste
• 1/2 garlic clove, minced
• 1 teaspoon grated orange rind
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• Fresh rosemary sprig (optional)

1. Preheat oven to 450u0b0.
2. Combine potatoes, 1 tablespoon oil, and next 3 ingredients (through pepper) on a pan coated with cooking spray; toss to coat. Bake at 450u0b0 for 20 minutes.
3. Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.

gold potatoes, red potatoes, olive oil, fresh rosemary, salt, freshly ground black pepper, cooking spray, manzanilla, olives, anchovy paste, garlic, orange rind, lemon rind, lemon juice, rosemary

Taken from www.myrecipes.com/recipe/roasted-potatoes-with-citrus-spiked-tapenade (may not work)