Latin Roasted Potatoes

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Latin Roasted Potatoes

 

1 tablespoon olive oil

1 tablespoon chili powder

2 teaspoons finely chopped garlic

3/4 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds potatoes, cut lengthwise into1/2 inch thick wedges

1 medium onion, cut into 1/2 inch thick wedges

1 1/2 cups halved cherry tomatoes

1/3 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh lime juice

4 lime wedges, optional

 

Heat oven to 425 degrees. On lightly-oiled nonstick baking sheet, combine all

seasoning ingredients. Add potatoes and onion; toss to coat evenly. Bake 25

minutes. Add tomatoes; bake an additional 7 to 10 minutes or until potatoes are

tender. Transfer vegetables to large bowl; add cilantro. Sprinkle with lime

juice; toss lightly. Serve with lime wedges, if desired.