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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve jalapeño lengthwise and remove ribs and seeds for less heat, then thinly slice into half-moons. Zest and quarter lime (for 4, zest one lime; quarter both). Mince or grate garlic.