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Preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Mince or grate 1 clove garlic (2 cloves for 4 servings). Zest and halve lemon. Dice potatoes into ½-inch pieces (no need to peel); place in a large pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.