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Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate 1 garlic clove (2 cloves for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice potatoes into ½-inch pieces; place in a medium pot with remaining garlic, a large pinch of salt, and enough water to cover by 2 inches. Boil until tender, about 15 minutes.