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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Halve, peel, and mince shallot until you have 2 TBSP (save the rest for another use). Thinly slice chives. Place peppercorns and mustard seeds in separate zip-close bags. Using a heavy pan or mallet, pound peppercorns and mustard seeds until coarsely ground.