Latin Potatoes

By - Elizabeth




3 lbs red potatoes, cut lengthwise into 1/2 inch thick wedges
3 medium onions, cut into 1/2 inch wedges (I used the white sweet ones from Costco but I think yellow would work just fine)

2 T. melted extra virgin coconut oil (I used the expeller pressed type that doesn't have coconut flavor)
4 cloves garlic, pressed or chopped
1 T. chili powder (the recipe called for 2 T. but that's too spicy for me)
1 1/2 t. sea salt
1/2 t. pepper

1 1/2 cups halved cherry tomatoes
2/3 cup coarsely chopped fresh cilantro leaves
1 T. fresh lime juice

Heat oven to 425 degrees. Place potato and onion wedges in a large bowl. Combine oil, garlic and spices in a small bowl and stir. Pour over potatoes and onions and toss well to coat evenly. Pour mixture onto greased baking sheet and spread to single layer. Bake 25 minutes. Add tomatoes and bake an additional 7-10 minutes. Remove from oven then sprinkle with cilantro and drizzle with lime juice.