Latin Roasted Potatoes

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 potatoes (4 medium) 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)

Heat oven to 425°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.