Roasted Potatoes with Citrus-Spiked Tapenade

Ingredients

• 1 teaspoon anchovy paste 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon rosemary fresh finely chopped
• 0.5  garlic clove minced
• 12  kalamata olives pitted chopped
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 12  manzanilla olives green pitted chopped or
• 4 teaspoons olive oil divided
• 1 teaspoon orange rind grated
• 1 pound potatoes red halved
• 0.5 teaspoon salt 
• 1 pound yukon gold potatoes cubed

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Combine potatoes, 1 tablespoon oil, and next 3 ingredients (through pepper) on a pan coated with cooking spray; toss to coat.
3. Bake at 450 for 20 minutes.
4. Combine the olives, 1 teaspoon oil, and remaining ingredients; toss with potatoes, and garnish, if desired.