CrispLid Hasselback Potatoes

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 5 customer reviews
CrispLid Hasselback Potatoes
CrispLid Hasselback Potatoes


For best results, we recommend using:


Mealthy Tip

Add herbs (fresh or dried), like rosemary or thyme, to the butter mixture for extra flavor. 

Nutrition Facts

Per Serving: 291 calories; 18g fat; 29.5g carbohydrates; 4g protein; 31mg cholesterol; 155mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 291 Calories from Fat166
% Daily Value*
Total Fat 18g 28%
Saturated Fat8g 41%
Trans Fat0.5g
Polyunsaturated Fat1.2g
Monounsaturated Fat7.9g
Cholesterol 31mg 10%
Sodium 155mg 6%
Total Carbohydrate 29.5g 10%
Dietary Fiber3g 12%
Protein 4g
Vitamin A8% Vitamin C24%
Calcium2% Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Janice Stephens

Janice Stephens says:

Love the crisp lid but found these potatoes to be extremely bland. I’ll try again, at some point, to ensure I did everything correctly.

Image of Emily Campbell

Emily Campbell says:

Quick - easy - and everyone loved them.

Image of Tiffany Cruz

Tiffany Cruz says:

Tried these today and entire family loved them! Kids included. Will make again!

Image of Ann van de Venter

Ann van de Venter says:

Very easy and quick to make. I added half a packet of onion soup to butter and oil, and left out the salt. Very tasty!

Image of Lisa Martinson

Lisa Martinson says:

excellent recipe. I saved a small amount of the butter mixture so I could finish the recipe with the potatoes right side up without losing the butter mixture to gravity. altered the second round of timing to 7 minutes with potatoes right side up, followed by 10 minutes upside down. Then I applied the reserved butter and set the potatoes right side up for a final 3 minutes. These turned out fantastic!