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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inchthick wedges. Halve, peel, and thinly slice onion. Trim root end from romaine, leaving bottom of lettuce intact; quarter lengthwise into wedges. Dice tomato. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender, 20-25 minutes.