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Preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Peel and slice half the onion into ¼-inch-thick rings, keeping them intact (slice whole onion for 4 servings); mince a slice until you have 2 tsp (4 tsp for 4). Thinly slice tomato and pickle into rounds. Finely chop a few pickle slices until you have 1 TBSP (2 TBSP for 4). Mince chili. Halve buns.