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Adjust rack to top position and preheat oven to 425 degrees. Place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Peel garlic; place cloves in the center of a small piece of foil. Cinch foil into a packet.