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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Peel and mince garlic. Mince cilantro. Finely dice jalapeño, removing ribs and seeds for less heat. Zest and quarter lime.