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Latin Roasted Potatoes

I found this recipe on the back of a lunch schedule from my daughter's school cafeteria. Unfortunately I do not know who submitted it to them, so I can not give due credit.

1 tbsp. olive oil
1 tbsp. chili powder
2 tsp. finely chopped garlic
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. potatoes, cut lengthwise into 1/2" wedges
1 medium onion, cut into 1/2" thick wedges
1 1/2 cups cherry tomatoes, halved
1/3 cup fresh cilantro leaves, chopped
1 tbsp. fresh lime juice
4 lime wedges (optoinal)

1.) In a large bowl, mix together olive oil, chili powder, garlic, salt, and pepper until well blended. Add potatoes and onions;toss to coat.

2.) Arrange potatoe mixture in a single layer on a shallow baking pan. Bake in a 425 degree oven for 25 minutes. Stir in tomatoes and bake an additional 10 minutes or until the potatoes are tender.

3.) Sprinkle cilantro and lime juice evenly over vegetables; mix lightly to combine. Serve with lime wedges, if desired.