Side Dishes
Creating your own McCormick potato seasoning at home delivers that signature crispy, savory flavor without the jar—just a simple blend of herbs and spices you likely already have. The secret lies in balancing earthy paprika with fresh herbs like rosemary and thyme, which transform ordinary roasted potatoes into something restaurant-worthy.
I developed this mix after testing countless variations, and it consistently delivers that perfect golden crust and aromatic depth.
This herb-infused blend is designed for crispy sides, but its versatility extends beyond potatoes. Use it on roasted vegetables, soups, or even as a finishing touch for grilled meats. The recipe uses basic pantry staples—no specialty ingredients required—and takes just minutes to mix.
Each tablespoon delivers a concentrated burst of flavor, making it a cost-effective alternative to store-bought versions.
The result is a seasoning that enhances texture and taste without overpowering the dish. Whether you're roasting baby potatoes for a weeknight dinner or elevating a holiday side, this blend ensures every bite is infused with that satisfying herbal crunch.
The spices develop even more depth when stored in an airtight container, so you can keep a jar on hand for whenever crispy, flavorful sides are needed.
Perfect for meal preppers, home cooks looking to customize flavors, or anyone who wants to avoid preservatives. Once you try this homemade version, you'll never reach for the store-bought jar again. Here's how to make it—simple, professional, and foolproof.
Ingredients for mccormick potato seasoning
Nine simple ingredients transform roasted potatoes into restaurant-worthy crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Paprika 🌶️ | 2 tbsp | Smoked variety for depth of flavor |
| Dried Rosemary 🌿 | 1 ½ tbsp | Finely chopped preferred |
| Dried Thyme 🌿 | 1 tbsp | French thyme for best aroma |
| Garlic Powder 🧄 | 1 ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 ½ tsp | Not onion salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Ground Coriander 🌿 | ½ tsp | Adds subtle citrus note |
| Ground Mustard 🌶️ | ½ tsp | For subtle tang |
| Dried Parsley 🌿 | ½ tsp | Finely chopped for freshness |
The smoked paprika is non-negotiable here—it delivers that signature McCormick depth (the Penzeys brand is my go-to). For rosemary and thyme, bulk bins at Whole Foods or Trader Joe's offer the freshest, most aromatic options. Look for dried herbs that smell vibrant, not dusty—if it doesn't make your nose twitch, it's past its prime. The garlic powder should be freshly ground; pre-ground loses potency fast. For the salt, Diamond Crystal kosher dissolves perfectly and enhances crispiness without clumping. Store all spices in airtight containers away from light to preserve their punch.
No smoked paprika? Regular paprika plus a pinch of cayenne mimics the warmth. Fresh rosemary works too—use half the amount and dry it yourself by spreading leaves on a baking sheet at 200°F for 1-2 hours. Out of coriander? Ground cumin at half the amount adds earthiness. For the mustard, Dijon powder works in a pinch. The parsley is purely for freshness, so skip it if you're using this on something where herbs aren't visible—like in soups or stews. This blend works beautifully on sweet potatoes too if you want to experiment.
Mix everything together in a bowl, then transfer to an airtight glass jar for storage. The flavors meld beautifully over time—2-3 weeks in a dark cabinet makes it even more potent. For best results, make a double batch and keep one jar in your pantry for quick sides. This keeps its crispy, aromatic magic for up to 6 months when stored properly. The blend works best when sprinkled lightly over hot potatoes—just enough to coat them evenly. A little goes a long way, so start with 1 teaspoon per pound of potatoes.
Why You'll Love This Recipe
- Five-Minute Mix: I keep a jar of this by the stove—just shake, sprinkle, and boom. No measuring, no fuss, and honestly? That smoky paprika and rosemary combo transforms plain potatoes into something that tastes like it simmered for hours.
- Smoky Comfort in a Pinch: Between us, the smoked paprika gives these potatoes this deep, almost campfire-like warmth that’s impossible to resist. Add the garlic and onion powders, and suddenly your dish has that restaurant-quality depth without the effort.
- Potatoes for Everything: I use this on roasted spuds, mashed potatoes, even scrambled eggs—it’s my secret weapon for weeknights. (Yes, even on a Tuesday night.) The herbs stay vibrant, so it works for everything from cozy dinners to quick lunches.
- Budget Magic: A single batch costs pennies and lasts forever. I make a big jar at the start of the month, and it stretches across meals, snacks, and even as a seasoning for meats. No wasted ingredients, just pure flavor efficiency.
Step-by-step instructions for herb-infused Roast blend
This blend transforms ordinary potatoes into restaurant-quality sides with perfect crispiness and bold flavor.
Measure and Combine Dry Ingredients Precisely
Start by gathering all your ingredients in a medium mixing bowl. I like to use a fine-mesh strainer for the dried rosemary and dried parsley to remove any stems or debris—this ensures a smooth, even blend without gritty textures. Add the 2 tablespoons smoked paprika first, then the 1.5 tablespoons dried rosemary and 1 tablespoon dried thyme. The rosemary should be finely chopped if possible, as larger pieces can create uneven distribution later.
Next, add the 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1 teaspoon ground black pepper, 0.5 teaspoon ground coriander, and 0.5 teaspoon ground mustard. The coriander adds a subtle citrus brightness that pairs beautifully with the earthy rosemary, while the mustard contributes a gentle tang that prevents the blend from tasting flat. Finally, add the 1.5 teaspoons salt—this is the backbone of the seasoning, so don't skimp.
Whisk Thoroughly for Even Distribution
Using a whisk or small fork, combine all the ingredients until they're uniformly distributed. I prefer a whisk because it aerates the blend slightly, which helps it adhere better to potatoes later. Pay special attention to the bottom of the bowl—those spices tend to pool there. Work the mixture for about 2-3 minutes until no dry spots remain and the color appears consistent throughout. You should see a rich, earthy brown hue with flecks of green from the parsley.
This step is crucial for achieving crispy results. When you toss the seasoning with potatoes, you want every tuber coated evenly so the spices caramelize uniformly during roasting. If you notice any clumps, press them between your fingers to break them up—this ensures every bite delivers the same robust flavor.
Store Properly for Maximum Freshness
Transfer the finished blend to an airtight container, like a small glass jar with a tight-sealing lid. I like to use a container with a measuring spoon attached so I can easily portion out the seasoning for different recipes. Store it in a cool, dark place—like your pantry—for up to 3 months, or refrigerate for up to 6 months if you want to extend its shelf life. The spices will retain their aroma and potency much longer this way.
When you're ready to use it, give the container a good shake before measuring out portions. This blend works wonders not just on potatoes but also on roasted vegetables, meats, and even popcorn. The key to crispy, flavorful results lies in this balanced combination of herbs and spices—each one playing its part to create that perfect roasted flavor profile.
Pro Tips For Making Mccormick Potato Seasoning
- TOAST THE SPICES FIRST: I learned this the hard way—skipping this step means your seasoning will taste flat. Lightly toast the dried rosemary and thyme in a dry skillet over medium heat for 30 seconds until fragrant. The smoked paprika doesn’t need toasting, but the herbs release their oils this way, making the whole blend richer.
- MEASURE BY WEIGHT: Your recipe might call for teaspoons, but I’ve found that weighing the spices (rosemary and thyme especially) gives more consistent results. A standard teaspoon of dried herbs varies wildly—aim for 1 gram of rosemary and 2 grams of thyme per batch. Less guesswork, better balance.
- SKIP THE PRE-GROUND GARLIC: Garlic powder loses potency fast, and pre-ground blends often taste stale. Buy whole garlic, toast it in a dry pan until fragrant, then grind it yourself. Store the powder in an airtight container—it’ll keep its punch for months, and your seasoning won’t taste like old spice cabinet dust.
- BLEND UNTIL UNIFORM: Dump all the spices into a bowl and stir? You’ll miss half the flavor. Pulse them in a spice grinder or food processor for 10 seconds to break up clumps and distribute the smoked paprika evenly. This isn’t about making it fine—just making sure every pinch has the same depth.
Make-ahead tips for this dish
Pre-Mix Storage
Prepare your seasoning blend in advance and store it in an airtight glass jar with a tight-sealing lid. I recommend using a small mason jar (like the Ball 4-ounce size) because it’s perfect for portioning out 1 teaspoon servings—ideal for 1 pound of potatoes.
Keep the jar in a cool, dark pantry for up to 3 months or refrigerate for 6 months to preserve maximum freshness. The spices develop deeper flavor over time, so making a batch ahead ensures you always have crispy, restaurant-quality seasoning ready. 🌿
Portioning for Meal Prep
Divide your blend into single-use portions before storing to streamline cooking. Use a small scoop or measuring spoon to portion out 1 teaspoon servings into mini jars or resealable plastic bags. Label each portion with the date and intended use (e.g., "Potatoes - Roast at 425°F").
This way, you can grab and go without measuring every time. I keep a stash of these mini portions in my freezer for quick weeknight dinners—just toss them with prepped potatoes straight from the freezer. ❄️
Freezer-Friendly Prep
For long-term storage, freeze your seasoning blend in ice cube trays for precise, single-use portions. Fill each cube with 1 teaspoon of blend, then transfer the cubes to a freezer bag. Once frozen, they’ll slide out easily and can be stored for up to 12 months.
When ready to use, simply drop a cube directly onto your potatoes or vegetables—no thawing required. This method is perfect for bulk meal preppers who want to keep their seasoning fresh and ready for last-minute roasting. 💡
Reviving Stale Blends
If your seasoning blend loses potency over time, revive it by toasting the spices in a dry skillet over low heat for 2-3 minutes. This reactivates the aromatic oils and restores crispiness. For extra freshness, add ½ teaspoon of fresh rosemary or thyme to the blend before using.
I also like to store a small amount in the fridge for short-term use—this keeps the spices fresher longer. Just remember to shake well before each use to redistribute any settled spices. 🔥
Multi-Use Containers
Invest in a dual-chamber spice container (like the OXO Good Grips) to store your homemade blend alongside other seasonings. These containers keep spices fresh longer and make it easy to compare and contrast flavors when experimenting with new recipes.
For travel or camping, use a small, leak-proof container (like the Stojo Shot) to pack your blend without worry. The key is keeping it dry and sealed—moisture is the enemy of long-lasting flavor. 🗺️
Labeling for Clarity
Always label your homemade seasoning with the date and ingredients to avoid confusion. Use a permanent marker on the jar or a small label maker for a professional touch. I include notes like "Best for roasted potatoes" or "Use 1 tsp per lb" to remind myself of the ideal application.
This small habit saves time and ensures you’re using the blend correctly every time. Trust me, you’ll thank yourself later when you reach for it mid-cook! ✨
Nutrition facts
Frequently asked questions
Can I use this seasoning on foods other than potatoes?
While it's perfect for roasted potatoes, this blend works beautifully on sweet potatoes, roasted vegetables, grilled meats, and even as a finishing seasoning for soups or popcorn. The key is using it sparingly—1 teaspoon per pound of food works for most applications. The herbs and spices complement a wide range of dishes beyond just potato sides.
How do I adjust the seasoning for spicier or milder flavors?
For a spicier kick, add an extra ½ teaspoon cayenne pepper or ½ teaspoon smoked paprika to the blend. For a milder version, reduce the black pepper to ½ teaspoon and omit the mustard. Always taste as you go—this blend is highly customizable! The smoked paprika is the main flavor driver, so adjust it first if you want to tweak the overall intensity.
Can I make this seasoning without smoked paprika?
Yes, but the flavor will differ slightly. Replace the 2 tablespoons smoked paprika with 1.5 tablespoons regular paprika plus ½ teaspoon cayenne pepper for warmth. The blend will still work, though it'll lack the deep, smoky character that makes this seasoning so special. For best results, stick with smoked paprika if possible—it's the secret to that authentic roasted flavor.
How much seasoning should I use per pound of potatoes?
For crispy roasted potatoes, use 1 teaspoon of this blend per 1 pound of potatoes. Toss them lightly—just enough to coat evenly. If you're using baby potatoes or want extra flavor, you can increase to 1.5 teaspoons per pound. Remember, a little goes a long way with concentrated seasonings like this. The spices will develop deeper flavor as they caramelize during roasting.
Why does my homemade blend taste different from store-bought?
Store-bought versions often include MSG or other preservatives that enhance umami flavor. Your homemade blend relies on fresh spices and natural ingredients, which may taste slightly different but are healthier and more flavorful in the long run. The smoked paprika quality makes the biggest difference—using high-quality Penzeys or McCormick smoked paprika will bring you closer to the store-bought taste. The blend also develops more depth when stored for 2-3 weeks before use.