1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound potatoes (2 medium) cut lengthwise into 1/2-inch thick wedges
1 small onion, cut into 1/2-inch thick wedges
3/4 cup cherry tomatoes, halved
1 1/2 teaspoons fresh lime juice
2 lime wedges (optional)
3 tablespoons fresh cilantro leaves, chopped
Servings: 2
In large bowl, mix together olive oil, chili powder, garlic, salt and pepper until blended. Add potatoes and onion; toss to coat. Arrange potato mixture in single layer on shallow baking pan. Bake in 425F oven for 25 minutes. Stir in tomatoes. Bake an additional 7 to 10 minutes or until potatoes are tender. Sprinkle cilantro and lime juice evenly over vegetables; mix lightly to combine. Serve with lime wedges, if desired.


Preparation Time: 15 minutes
Start to finish: 50 minutes