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Wash and dry all produce. Preheat oven to 425 degrees. Put 1 TBSP butter in a small microwave-safe bowl and let sit at room temperature. Cut potatoes into ½-inch cubes. Core and seed poblano, then cut into ½-inch pieces. Halve, peel, and finely chop onion. Trim, then thinly slice scallions, separating greens and whites. Mince or grate garlic.