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holiday fare: red pepper pesto potatoes

  • Author: Midwest and Grassfed
  • Yield: 12 servings 1x


Need a fast appetizer? This dish is super easy and brings on the holiday flair!



  • 4 medium red potatoes
  • 4 tablespoons pesto sauce
  • 1 block cream cheese
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon garlic salt
  • olive oil spray
  • 4 tablespoons roasted red pepper strips


Preheat oven to 400 degrees F.

Prepare a baking sheet with parchment paper. Slice four red potatoes about 1/2 inch thick and place on parchment lined pan. Spray olive oil onto potatoes. Sprinkle with garlic salt, flip over potatoes and repeat. Roast the potato slices for 25 minutes, turning halfway till tender and golden.

While potatoes are roasting, mix softened cream cheese with your prepared pesto sauce. Our recipe is here if you have fresh basil growing this time of year 🙂 Recipe calls for arugula, just sub out for basil.

Add tabasco sauce to the mixture and blend by hand till smooth.

Once potatoes are out of oven and plate them onto your entertaining ware. Add a small teaspoon scoop of cheese mixture onto each potato slice. Make a tiny well in center to hold your roasted red pepper slice.

You can garnish with a bit of parsley to make it legit. Enjoy!