Roasted Potatoes With Citrus-Spiked Tapenade

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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)

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