Roast Cod With Crisp Potatoes

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3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)

3 tablespoons plus 2 teaspoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 6-ounce cod fillets, skin removed

Zest of 1⁄2 lemon, peeled into thin strips (optional)

1 tablespoon chopped fresh chives (optional)

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