Side Dishes
Creating your own McCormick-style potato seasoning at home delivers that signature crispy, savory magic without the store-bought convenience. This dry blend transforms ordinary potatoes into golden, flavorful bites every time, whether roasted, mashed, or baked.
The secret lies in balancing earthy spices with just the right amount of salt and celery salt for that classic tang.
With just five simple ingredients—paprika, garlic powder, onion powder, salt, and black pepper—this blend replicates McCormick’s signature taste while giving you control over the intensity.
No special equipment is needed, and the spices keep for months in an airtight container, making it a pantry staple for crispy sides and hearty dishes alike.
The result is a crispy, aromatic crust on roasted potatoes that’s hard to resist, with deep, savory notes that elevate any dish. This blend works equally well in soups, casseroles, or even as a seasoning for meats, proving its versatility. Once you try homemade, store-bought won’t compare.
Perfect for meal prep or last-minute dinners, this seasoning mix ensures restaurant-quality flavor with minimal effort. Let’s get started on creating your own crispy crust magic today.
Ingredients for mccormick potato seasoning
Five spices, one crispy magic blend that turns potatoes from ordinary to extraordinary.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Paprika 🌶️ | 3 tbsp | For rich, smoky depth |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 ½ tbsp | Diamond Crystal preferred |
| Celery Salt 🧂 | 1 tbsp | For that signature tang |
| Coarse Sea Salt 🧂 | 1 tbsp | Kosher or Diamond Crystal |
| Freshly Ground Black Pepper 🌶️ | ½ tbsp | Cracked peppercorns preferred |
| Dried Parsley Flakes 🌿 | ½ tbsp | For fresh herb brightness |
| Ground Mustard 🌶️ | ½ tsp | Optional for depth |
The smoked paprika is non-negotiable—it delivers that signature McCormick smokiness. Grab the Penzeys brand if you want to splurge, but the regular grocery store stuff works fine as long as it's fresh (no dusty jars!). For the celery salt, Lawry's is my go-to because it's consistent, but any quality brand will do. The Diamond Crystal kosher salt is worth hunting down—it dissolves perfectly and enhances every bite. Freshly ground black pepper makes all the difference, so if you're using pre-ground, check the date. I always toast my spices in a dry pan for 30 seconds before blending—just enough to wake up those flavors.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close, though it won't be identical. Short on celery salt? Substitute half the amount of regular salt plus a dash of onion powder. Want more depth? Add a pinch of MSG if you're feeling experimental (it's a chef's secret!). The parsley flakes can be skipped if you're out, but trust me, that fresh herb note ties everything together. For the ground mustard, if you don't have it, just omit it—it's a supporting player, not the star. If you're using this for roasted potatoes, toss them in a bit of cornstarch first for extra crispiness (not in the blend, but worth mentioning!).
Store this blend in an airtight glass jar in a cool, dark place—it'll keep for up to 6-12 months if sealed properly. I double the recipe every time because it disappears fast. Sprinkle generously on roasted potatoes, hash browns, or even scrambled eggs for that restaurant-quality flavor. For extra crispy potatoes, pat them dry with paper towels before seasoning—moisture is the enemy of crunch. This mix also freezes beautifully if you want to make a big batch for the holidays.
Why You'll Love This Recipe
- Five-Minute Mix: I swear, this is the kind of seasoning I can measure while scrolling through my phone. Five ingredients, one bowl—no fancy tools, no waiting. The smoked paprika gives it that restaurant-worthy depth without any extra work.
- Umami Bomb: That celery salt might sound weird, but trust me—it’s the secret weapon. It rounds out the garlic and onion powders so every bite has this cozy, savory punch. Honestly, I’ve made plain roasted potatoes taste like they belong on a dinner menu.
- Game-Changer for Leftovers: I keep a jar of this in my pantry now because it turns yesterday’s sad potatoes into tomorrow’s crispy, flavorful sides. Toss it on baked chicken, mix it into scrambled eggs, or even sprinkle it on popcorn—it’s the kind of seasoning that makes leftovers exciting.
- Budget Magic: Between us, this costs pennies per batch and lasts forever. I buy spices in bulk, mix up a big jar, and use it for everything from mashed potatoes to roasted veggies. No more buying overpriced single-use seasoning packets—just pure flavor for less.
Step-by-step instructions for herb-packed crispy crust magic
This blend delivers restaurant-quality flavor with just a sprinkle—perfect for roasted potatoes, meats, or even popcorn.
Combine the Smoky Base
In a medium bowl, start by adding the 3 tablespoons of smoked paprika—this is your flavor foundation. The deep, smoky notes will permeate everything it touches, so don't skimp. Use a whisk to break up any clumps in the paprika before moving forward.
Next, add the 1.5 tablespoons of garlic powder and 1.5 tablespoons of onion powder. These aromatic powders will create layers of savory depth. I like to press them into the paprika with the back of a spoon to ensure even distribution. The combination of these two powders mimics the complexity of sautéed aromatics, giving your dish that professional restaurant touch.
Add the Tangy and Salty Elements
Now it's time for the signature tang—add the 1 tablespoon of celery salt. This isn't just salt; it contains celery seed powder that adds a subtle, earthy note that pairs beautifully with the smoky paprika. Follow this with the 1 tablespoon of coarse sea salt. The coarse texture helps distribute the seasoning more evenly, creating those crispy, flavorful crusts you're after.
Real talk: If you're using Diamond Crystal salt, remember it's less dense than kosher salt, so measure carefully. The salt here isn't just for flavor—it's what will help create that perfect crispy texture when applied to foods. Sprinkle lightly over the other ingredients and whisk again to blend thoroughly.
Incorporate the Pepper and Herb Brightness
Add the 0.5 tablespoon of freshly ground black pepper—this is crucial for that final layer of complexity. Freshly ground pepper has a more vibrant flavor than pre-ground, so if you can, grind your own just before mixing. The peppercorns should crackle slightly as you add them, releasing their essential oils.
Finish with the 0.5 tablespoon of dried parsley flakes and the 0.5 teaspoon of ground mustard. The parsley adds a fresh, herbaceous brightness that cuts through the richness of the other spices, while the mustard provides a subtle depth that ties everything together. Whisk all ingredients until you see no more streaks of individual spices—this ensures every pinch delivers consistent flavor.
Store for Maximum Freshness
Transfer the completed seasoning blend to an airtight container. I recommend a small jar with a tight-sealing lid to preserve the freshness of the ground spices. Store it in a cool, dark place—like your pantry—for up to 3 months, or in the refrigerator for up to 6 months to maintain maximum potency.
Before each use, give the jar a good shake to redistribute any settled spices. The blend will work its magic on roasted potatoes, giving them that perfect crispy crust while keeping the insides tender. It's also fantastic on meats, popcorn, or even sprinkled over deviled eggs for an unexpected twist. Just remember: a little goes a long way with this potent blend.
Pro Tips For Making Mccormick Potato Seasoning
- TOAST THE PAPRIKA: I learned this the hard way—smoked paprika loses its depth if you just toss it in raw. Warm it in a dry pan over medium heat for 30 seconds until fragrant. That smoky aroma gets trapped in your seasoning instead of floating away.
- GRIND THE SALT COARSE: Celery salt and coarse sea salt are non-negotiable here. If you’re tempted to use table salt or finely ground kosher, skip it—this blend needs texture. Pulse the sea salt in a clean spice grinder for 2-3 seconds to break up clumps without turning it into dust.
- MEASURE BY VOLUME, NOT SPOONS: Scooping directly from the jar? You’re getting inconsistent amounts. Use a kitchen scale or measuring spoons for the garlic and onion powders—1 teaspoon isn’t always 1 teaspoon when packed loosely. A quick shake in a small jar levels it out.
- STORE IT DRY: Humidity is the enemy. Keep your finished blend in an airtight container away from the stove or fridge (moisture ruins everything). A small glass jar with a tight lid on the counter lasts months—no need to refrigerate, just keep it sealed tight.
Pro cooking tips for mccormick potato seasoning
Toast Spices First
Before mixing, toast your spices in a dry skillet over medium heat for 30 seconds to awaken their flavors. This simple step deepens the aroma of the smoked paprika and garlic powder, making your blend taste fresher and more vibrant.
Let them cool completely before combining—hot spices can cause condensation in your airtight container, leading to clumping. 🌶️
Use Freshly Ground Pepper
Pre-ground black pepper loses potency quickly, so grind your own peppercorns just before mixing. I like to use a pepper grinder with a coarse setting—this releases more oils and gives your seasoning a brighter kick.
If you must use pre-ground, check the package date and use it within 3 months for best results. The difference in flavor is noticeable!
Shake Before Each Use
Spices settle over time, so give your jar a good shake before each use to ensure even distribution. This prevents clumps of celery salt or ground mustard from dominating individual pinches.
I like to tap the jar gently on the counter first to break up any settled layers, then shake vigorously for 10 seconds. This simple habit guarantees consistent flavor every time. ✨
Adjust for Moisture
For extra crispy roasted potatoes, pat them completely dry with paper towels before seasoning. Moisture is the enemy of crunch—even a slightly damp surface prevents the sea salt and paprika from forming that perfect golden crust.
If your potatoes are fresh from the fridge, let them sit at room temperature for 15 minutes first to evaporate surface moisture.
Double the Batch
This blend disappears fast, so I always double the recipe when I make it. Store the extra in a second airtight container or divide it into smaller jars for easy access.
Label each jar with the date—this helps track freshness. A well-stocked pantry means you’ll always have crispy magic at your fingertips for last-minute meals or holiday feasts. 💪
Experiment with Add-Ins
Want to customize? Try adding ½ teaspoon of MSG for umami depth or ½ teaspoon of onion powder if you love that savory punch. For a smoky twist, add ¼ teaspoon of cayenne pepper.
Start with small amounts—you can always adjust to taste. The beauty of homemade seasoning is the flexibility to make it your own! 🔥
Nutrition facts
Frequently asked questions
Can I make this seasoning blend without smoked paprika?
Yes, but the flavor will differ. Substitute 3 tablespoons of regular paprika plus ½ teaspoon of liquid smoke—this mimics the smoky depth. For a milder version, skip the liquid smoke and use extra garlic powder (2 tablespoons) to compensate. The blend will still work well on roasted potatoes, but the signature McCormick taste will be less pronounced.
How much seasoning should I use for roasted potatoes?
Start with 1 teaspoon per pound of potatoes—this ensures even coverage without overwhelming the dish. For extra crispy results, toss the potatoes in 1 tablespoon of oil first, then apply the seasoning. If you love bold flavor, increase to 1.5 teaspoons per pound, but taste as you go. The blend is potent, so less is often better.
Will this seasoning work on foods other than potatoes?
This blend elevates meats (chicken, pork, or steak), popcorn, deviled eggs, and even corn on the cob. For meats, use ½ teaspoon per pound before cooking. On popcorn, sprinkle 1 teaspoon into the hot oil for a savory twist. The celery salt and smoked paprika add depth to any dish, making it a pantry workhorse.
Why does my homemade blend taste different from store-bought?
Store-bought versions often include MSG, extra salt, or proprietary spices not listed on labels. Our recipe focuses on natural ingredients, so the flavor may be more subtle but equally delicious. Toasting the spices and using freshly ground pepper enhances the taste—this step is often skipped in commercial blends. For a closer match, add ½ teaspoon of MSG to the recipe.