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Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. (TIP: For a smoother texture, peel potatoes first.) Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot.
Zest and quarter lemon. Thinly slice chives.