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Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim green beans if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Mince chives.