Latin - Cuban Roasted Potatoes

A recipe for tangy tasting roasted potatoes.
The addition of tomatoes is a great idea.
They roast up perfect and mouth bursting.

Ingredients:
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 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)

Directions:
Heat oven to 425 degrees F.
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.