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Prepare the oven: Preheat the oven to 475°F.
Slice and cook the potatoes and onions: Cut the potato in half lengthwise and place each half cut-side down. Then slice into ¼-inch thick half moons. Do the same for the onion. Combine all of the slices to a large cast iron skillet (or a baking sheet). Sprinkle over the salt, crack over the pepper, and drizzle on the vinegar. Then add any of the optional add-ins. Toss well to combine.
Roast until golden: Pop the skillet in the oven and cook for 20 minutes. Remove from the oven and give it a good toss with a spatula. Pop it back in the oven and cook for an additional 15-25 minutes. The final potatoes should be golden and crispy around the edges and the onions should be super soft and caramelized.
Garnish and serve: You can serve the potatoes and onions straight from the skillet or transfer them to a bowl. Either way, garnish with a few pinches of flaky salt (and chives, if using) and serve.