Side Dishes
Creating your own McCormick-style potato seasoning is simpler than you think, and it transforms ordinary potatoes into crispy, golden sides that taste like they came straight from a restaurant. This savory herb blend combines classic spices—paprika, garlic powder, onion powder, and salt—to deliver that signature flavor you crave.
I developed this mix after realizing how much I missed the convenience of store-bought seasoning without the preservatives, and it’s become my go-to for everything from roasted potatoes to popcorn.
The beauty of this seasoning blend lies in its versatility and long shelf life. With just five simple ingredients, you’ll have a dry mix that keeps for months in an airtight container, ready to elevate any dish.
Whether you’re seasoning roasted potatoes, mashed potatoes, or even soups and popcorn, this blend adds depth and richness that’s hard to match with individual spices. The key is balancing the spices for that perfect harmony of smoky, savory, and slightly tangy notes.
What makes this recipe truly stand out is how it guarantees crispy edges on your potatoes without overpowering their natural taste. The blend works best when sprinkled on potatoes before roasting, but it’s also fantastic for seasoning fries, hash browns, or even as a finishing touch for soups and stews.
Once you make it, you’ll never go back to store-bought seasoning—it’s that good. Let’s get started on creating your own flavor-packed blend!
Store the seasoning in a cool, dry place for up to six months, and double the batch so you always have it on hand. This is the kind of recipe that pays for itself in flavor and convenience, turning simple sides into something extraordinary. Ready to elevate your cooking game?
Ingredients for mccormick potato seasoning
Five simple spices transform bland potatoes into restaurant-quality sides with crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Paprika 🌶️ | 2 tbsp | High-quality smoked variety for depth |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred for intensity |
| Onion Powder 🧅 | 1 ½ tbsp | Diamond Crystal preferred for purity |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | Fine grain for even distribution |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for maximum aroma |
| Dried Parsley Flakes 🌿 | 1 tsp | Finely ground for subtle brightness |
| Ground Marjoram 🌿 | ½ tsp | Sweet variety for herbal note |
| Ground Thyme 🌿 | ½ tsp | Freshly dried for authentic flavor |
The paprika is your secret weapon here—smoked paprika gives that signature depth you crave in restaurant-style dishes. Penzeys or McCormick's smoked blend are my go-tos, but any quality smoked variety works. The garlic and onion powders should be freshly ground—pre-ground spices lose potency fast. If you're buying in bulk, check the expiration date—these spices keep for months, but stale ones taste flat. For the salt, Diamond Crystal kosher is ideal because it dissolves evenly and doesn't clump. If you can't find it, any fine sea salt works, but measure carefully—too much can overpower the delicate balance.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you 90% there. Fresh out of parsley flakes? Dried basil at half the amount adds a similar brightness. The marjoram and thyme are non-negotiable for that classic potato seasoning taste—don't skip them. If you're feeling adventurous, swap half the paprika for chili powder for a spicier kick. For storage, glass jars with tight-sealing lids are best—plastic can absorb odors. And if you're making this for a crowd, double the batch—it disappears fast when you're roasting potatoes or making fries.
This blend keeps up to 6 months in a cool, dark place if stored properly. I like to portion mine into small jars so I can grab one whenever I'm cooking potatoes. The key to crispy edges? Apply the seasoning right after tossing potatoes in oil—don't pre-season. And if you're using it for popcorn, sprinkle it on while the popcorn's still hot for maximum flavor adhesion. Freeze extras in ice cube trays if you want single-use portions—just pop one out whenever you need it.
Why You'll Love This Recipe
- I’ll be real: this costs pennies to make, but it stretches like crazy. A little goes a long way, so I keep a jar in my cabinet for emergencies. No more buying expensive pre-mixed blends when I can whip this up in minutes.
- Five-Ingredient Magic: I swear, this is the kind of spice blend that makes me feel like a chef—just by shaking it on. No fancy techniques, no measuring cups, no stress. That smoky paprika alone does half the work, while the garlic and onion powders add depth without any chopping.
- Smoky, Savory Crunch: Between us, this isn’t just "seasoning"—it’s a whole flavor party. The smoked paprika gives that deep, campfire-like warmth, while the kosher salt and black pepper cut through like a crisp bite. My roasted potatoes? Suddenly ridiculously good.
- Weeknight to Potluck Hero: Honestly, I use this on everything—baked potatoes, roasted Brussels sprouts, even scrambled eggs. It’s my go-to for lazy weeknights and when I need to bring something impressive to a gathering. (Yes, even on a Tuesday night.)
Step-by-step instructions for McCormick potato seasoning recipe
Transform ordinary potatoes into restaurant-quality sides with this bold, aromatic blend—perfect for achieving crispy skins and deep savory flavor.
Combine Dry Ingredients in a Mixing Bowl
Place all ingredients in a medium mixing bowl: the 2 tablespoons smoked paprika, 1.5 tablespoons garlic powder, 1.5 tablespoons onion powder, 1 tablespoon Diamond Crystal kosher salt, 1 teaspoon ground black pepper, 1 teaspoon dried parsley flakes, 0.5 teaspoon ground marjoram, and 0.5 teaspoon ground thyme. I always use a whisk for this step—it ensures even distribution of the herbs and prevents clumping.
The smoked paprika provides that signature depth, while the garlic and onion powders create an instant umami punch. The parsley adds brightness, and the marjoram and thyme bring earthy complexity. Don't substitute pre-ground spices—freshly ground garlic and onion powders make all the difference in flavor intensity.
Whisk Thoroughly for Uniform Distribution
Whisk the ingredients vigorously for 2-3 minutes until the mixture becomes completely homogeneous. You should see no visible flecks of individual spices—everything should blend seamlessly. The goal is to create a cohesive seasoning where each herb contributes equally to the flavor profile.
Here's the thing—this isn't just about mixing. You're creating a flavor bomb that will transform your potatoes. The kosher salt should be evenly dispersed, and the smoked paprika should be fully incorporated to avoid any bitter pockets. If you're using a fork instead of a whisk, be extra thorough—it takes a little more elbow grease, but the result is worth it.
Store in an Airtight Container
Transfer the blended seasoning to an airtight container with a tight-sealing lid. I prefer glass jars with silicone seals for long-term storage—they preserve freshness better than plastic. Label the container clearly with the contents and date, especially if you plan to store it for more than a few weeks.
This seasoning keeps its potency for up to 3 months when stored in a cool, dark place. The spices will gradually lose their punch over time, but they'll still deliver great flavor. For maximum freshness, use within 2 months—you'll notice the difference in the first few uses.
Apply Generously to Potatoes for Maximum Flavor
When using this seasoning, apply it generously to your potatoes—about 1 tablespoon per pound of potato. Toss the cut potatoes in the seasoning until they're completely and evenly coated. For extra crispiness, let them sit for 10-15 minutes before cooking to allow the seasoning to adhere fully.
This is where the magic happens. The combination of smoked paprika and kosher salt creates an irresistible crust, while the herbs infuse the potatoes with layers of flavor. Whether you're roasting, baking, or frying, this seasoning ensures your potatoes will have that perfect balance of crispy exterior and fluffy interior. Don't skimp on the seasoning—this is what makes your potatoes extraordinary.
Cook to Crispy Perfection
Cook your seasoned potatoes according to your preferred method—roast at 425°F for 45-55 minutes until golden brown, or bake at 375°F for 30-40 minutes until tender. For extra crispiness, finish under the broiler for 2-3 minutes until the edges are deeply browned and slightly charred.
You'll know they're done when a knife slides in easily and the skins are deep golden brown with visible crispness. The aroma should be intoxicating—smoky, herby, and slightly garlicky. Serve immediately while the skins are still crispy. This seasoning works wonders on potato wedges, roasted potatoes, or even mashed potatoes for an elevated flavor profile.
Pro Tips For Making Mccormick Potato Seasoning
- STORE SALT SEPARATELY: I learned this the hard way—when you mix kosher salt with smoked paprika, it clumps like cement. Keep the Diamond Crystal salt in a separate container until you’re ready to measure, or you’ll be picking salt crystals out of your seasoning for days.
- SIFT THE DRYS: After burning three batches of uneven seasoning, I finally figured out the fix: sift the garlic powder, onion powder, and smoked paprika together before adding salt. This breaks up any lumps and ensures every pinch has the same bold, balanced flavor—no gritty surprises.
- MEASURE SALT BY VOLUME: Your recipe calls for kosher salt, but most people eyeball it. Use the flat of a butter knife to level off 1 tablespoon (about 20g) for accuracy—too much and your potatoes taste like a salt lick; too little and the seasoning feels weak. (Yes, even if you’re impatient like me.)
- TOAST THE PAPRIKA: Sounds weird, but it works: dry-toast the smoked paprika in a skillet over low heat for 30 seconds before mixing. This deepens its smoky aroma and cuts through the sharpness of the garlic/onion powders—like giving your seasoning a little charred soul. (Your future self will notice.)
Wine and beer pairings for mccormick potato seasoning
Crispy Potato Pairings
This seasoning shines brightest with golden potato wedges roasted at 425°F for 40-45 minutes—the high heat brings out the smoky paprika while keeping the insides tender. I also love it on crispy hash browns pan-fried in avocado oil until caramelized.
For a heartier bite, try loaded potato skins topped with sour cream and chives. 🌟
Wine Pairings
A dry Riesling with its crisp acidity cuts through the richness of seasoned potatoes beautifully. I reach for a German or Alsace Riesling—the citrus notes complement the smoky paprika while balancing the saltiness.
For red wine lovers, a Pinot Noir from Oregon or Burgundy adds earthy undertones that harmonize with the thyme and marjoram in the blend. 🍷
Beer Pairings
For a casual meal, a crisp American lager like Bud Light Platinum or Coors Banquet works perfectly—the clean finish doesn’t overpower the seasoning. If you prefer craft beers, a hazy IPA with its juicy hop notes provides a refreshing contrast to the smoky, savory flavors.
A Belgian witbier like Hoegaarden adds a citrusy brightness that elevates the parsley and garlic in the seasoning. 🍺
Unexpected Uses
Don’t limit this seasoning to potatoes! Sprinkle it on roasted Brussels sprouts for a smoky twist or toss it with popcorn for a savory snack. I also love using it as a finishing salt for grilled corn or steamed broccoli—the garlic and onion powders add instant depth.
Even deviled eggs get a flavor boost when the seasoning is mixed into the yolk filling. 🌶️
Cheese Board Pairings
Create a savory cheese board by pairing this seasoning with aged cheddar, smoked gouda, and blue cheese. The smoky notes in the seasoning complement the sharpness of the cheddar, while the blue cheese’s creaminess balances the saltiness.
Serve with crackers, apples, and nuts for a well-rounded spread. 🧀
Dessert Twist
Believe it or not, this seasoning can even enhance sweet dishes! Sprinkle a pinch over baked apples or peach cobbler before serving—the smoky-sweet contrast is surprisingly delicious.
I’ve also used it to rim margarita glasses for a savory-sweet cocktail twist. The key is to use it sparingly—just enough to add depth without overpowering. 🍯
Nutrition facts
Frequently asked questions
Can I make this seasoning mix without smoked paprika?
Yes, but the flavor will be less authentic. Replace the 2 tablespoons smoked paprika with 1.5 tablespoons regular paprika plus ½ teaspoon liquid smoke for a similar smoky depth. The difference is subtle but noticeable—smoked paprika gives that signature restaurant-style taste.
How long does homemade potato seasoning last?
When stored in an airtight container in a cool, dark place, this seasoning stays fresh for 3-6 months. For maximum flavor, use it within 2 months—the spices gradually lose potency over time. Freeze in ice cube trays for single-use portions if you won’t use it all at once.
What’s the best way to use this seasoning on popcorn?
Sprinkle 1-2 teaspoons of the seasoning over freshly popped popcorn while it’s still hot. Toss gently in a bowl to coat evenly, then transfer to a serving dish. The heat helps the spices adhere better, and the smoky-savory flavors pair perfectly with buttery popcorn.
Can I adjust the saltiness for dietary needs?
Reduce the 1 tablespoon kosher salt to ½ teaspoon for a lower-sodium version, or omit it entirely if you prefer. Balance the flavor by increasing the garlic powder or onion powder to 2 tablespoons each—they’ll amplify the savory depth. Taste as you go!
Why does my homemade seasoning look clumpy?
Clumping happens when spices aren’t whisked thoroughly or the container isn’t airtight. Break up clumps with a fork or whisk before using, and store in a glass jar with a tight seal to prevent moisture absorption. For extra smoothness, sift the spices before mixing.