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Adjust rack to top position, then preheat oven to 425 degrees. Wash and dry all produce. Trim, then halve Brussels sprouts. Mince or grate 2 cloves garlic (save the rest for later). Zest, then halve lemon. Dice potatoes into ½-inch pieces (no need to peel). Place in a large pot with salted water to cover. Boil until tender, about 15 minutes.