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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim green beans. Mince or grate garlic. Quarter lemon. Mince chives. Heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.