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Adjust racks to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1-inch pieces. Zest and quarter lemon.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 20-25 minutes. Reserve 1 cup potato cooking liquid (2 cups for 8), then drain. Return potatoes to pot and cover to keep warm.