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 (4 medium) potatoes, cut lengthwise into 1/2-inch-thick
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 garnish

Heat oven to 425 degrees. On lightly oiled nonstick baking sheet, combine oil, chili powder, garlic, salt and pepper. 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. Makes 4 servings of 1 cup each.