Latin Roasted Potatoes
Source of Recipe
Winston-Salem Journal 01/02
Recipe Introduction
Recipe adapted from the National Potato Promotion Board.
List of Ingredients
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound (4 medium) boiling or all-purpose potatoes, cut lengthwise into 1/2-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)
Recipe
Heat oven to 425 degrees. Spread oil on nonstick baking sheet or shallow baking pan. In small bowl, combine 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.
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