Side Dishes
This McCormick potato seasoning recipe lets you craft the same bold, buttery taste from scratch for perfectly crispy sides. This dry spice mix transforms ordinary potatoes into golden, herb-infused wedges in minutes—perfect for roasting, baking, or even sprinkling on chicken.
The secret lies in balancing earthy spices with bright herbs for that signature tangy kick.
This professional-grade blend uses simple pantry staples like paprika, garlic powder, and onion powder to build depth, while dried parsley and thyme add freshness. No liquid ingredients or complex steps—just measure, mix, and store for crispy results every time.
The blend stays potent for months in an airtight container, making it a versatile staple for weeknight meals.
Whether you're roasting crispy potato wedges, seasoning baked potatoes, or elevating roasted chicken, this mix delivers restaurant-quality flavor with minimal effort. The spices caramelize beautifully under the broiler, creating that perfect crunchy exterior while keeping the inside tender. It’s the kind of seasoning that turns simple sides into showstoppers.
Use it on roasted vegetables, popcorn, or even as a dry rub for meats—this blend is a game-changer for home cooks who want bold flavor without the hassle. Store it in a cool, dark place, and you’ll always have that potato-seasoning magic at your fingertips. Let’s get started!
Ingredients for mccormick potato seasoning
Nine simple spices transform ordinary potatoes into crispy, golden restaurant-quality sides.
| Ingredient | Amount | Notes |
|---|---|---|
| Paprika 🌶️ | 2 tbsp | Smoked variety for depth |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 ½ tbsp | Diamond Crystal preferred |
| Dried Parsley 🌿 | 1 tbsp | Finely ground for even distribution |
| Dried Thyme 🍃 | 1 tbsp | French thyme for best flavor |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for potency |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| Ground Mustard 🌶️ | ½ tsp | Adds tangy depth |
| Ground Sage 🌿 | ½ tsp | Earthy complement to thyme |
The paprika is your flavor foundation—smoked paprika adds that signature tangy depth McCormick’s blend is known for. Grab the Penzeys brand if you want to splurge, but the regular grocery store stuff works fine if it's fresh (check the date—spices lose punch fast). For the garlic and onion powders, Diamond Crystal kosher salt is my go-to for all dry spices—it's fine and dissolves evenly. The dried parsley and thyme? Bulk bins at Whole Foods are your best bet for freshness, but those little jars at the grocery store work too. Just make sure they smell vibrant, not dusty.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on mustard? Dijon powder at half the amount works in a pinch. The sage and thyme can be swapped—rosemary at a quarter teaspoon adds a piney note if you're feeling adventurous. For a deeper garlic flavor, add an extra half teaspoon of garlic powder. And if you're using this on roasted chicken, double the thyme and sage for that herby crust. The blend is versatile, so don't stress about exact measurements—adjust to taste!
Store this in an airtight glass jar in a cool, dark place—it'll stay potent for 6-12 months. I like to portion mine into small containers so I always have it ready for quick weeknight meals. The blend caramelizes beautifully under the broiler, so keep an eye on your potatoes—they go from golden to crispy in minutes. Perfect for roasting, baking, or even sprinkling on popcorn for a savory twist. Freeze extras in ice cube trays if you want to portion for single uses.
Why You'll Love This Recipe
- Pantry Magic: Honestly, I keep this mix in my cabinet like flour—just grab a spoon, measure, and you’re done. No fresh herbs to wilt or garlic to mince, just dry spices that transform everything with zero fuss.
- Herb-Packed Punch: That smoky paprika with a whisper of thyme and parsley? It’s the kind of flavor that makes you pause mid-bite. The garlic and onion powders sneak in depth without overpowering—like a well-written secret.
- Weeknight Superhero: Slap this on roasted potatoes, scrambled eggs, or even popcorn (yes, really), and suddenly dinner feels like a restaurant dish. I’ve used it for game-day snacks, lazy Sunday breakfasts, and even as a last-minute taco seasoning—it’s that adaptable.
- Costs Pennies, Lasts Forever: A tiny jar of these spices costs less than a fancy coffee, but it stretches across months of meals. I’ve made it last a year because a pinch goes a long way—no wasted ingredients, just pure, reliable flavor.
Step-by-step instructions for herb-infused crispy potato wedges
Here's how to create a custom potato seasoning blend that delivers restaurant-quality crispiness every time.
Combine Dry Ingredients in a Mixing Bowl
In a medium bowl, add all the dry ingredients exactly as measured: the 2 tablespoons smoked paprika, 1½ tablespoons garlic powder, 1½ tablespoons onion powder, 1 tablespoon dried parsley, 1 tablespoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon salt, ½ teaspoon ground mustard, and ½ teaspoon ground sage. The reason we use smoked paprika is it adds that subtle depth that makes the seasoning taste more complex than store-bought blends.
Use a whisk to thoroughly combine the ingredients for about 30 seconds. You'll want to break up any clumps of dried herbs and ensure the paprika is evenly distributed throughout. This step is crucial because uneven distribution leads to uneven flavor in your final dish. I like to press the whisk against the bottom of the bowl to scrape up any seasoning that might stick there.
Store the Seasoning Blend Properly
Transfer the mixed seasoning to an airtight container with a tight-sealing lid. I prefer glass jars with silicone seals for this purpose—they keep the seasoning fresh longer. The key here is to minimize exposure to air and moisture, which can degrade the flavor over time. Once sealed, store the blend in a cool, dark place like your pantry or a kitchen cabinet.
This homemade blend will keep for up to 3 months if stored properly. The smoked paprika and dried herbs maintain their potency much better than store-bought mixes that often contain anti-caking agents. When you're ready to use it, give the container a good shake before each application to redistribute any settled ingredients.
Apply the Seasoning to Potato Wedges
Cut 4 large russet potatoes into 1-inch wedges (about 4 cups total) and toss them in a large bowl with 2 tablespoons olive oil. The wedges should be uniform in size for even cooking. Spread them out on a baking sheet in a single layer, making sure they don't overlap—this prevents steaming and ensures crispiness.
Generously sprinkle the seasoning blend over the potato wedges, using about 1 tablespoon of the blend per 2 cups of wedges. Toss them gently with your hands or a spatula to ensure every surface is coated. The seasoning should look like it's clinging to the potatoes rather than just sitting in the bottom of the bowl. This thorough coating is what creates that perfect crispy exterior with maximum flavor penetration.
Bake Until Golden and Crispy
Preheat your oven to 425°F with the rack positioned in the middle position. This high temperature is essential for achieving that crispy texture we're after. Place the seasoned potato wedges on the baking sheet and bake for 25-30 minutes, flipping them halfway through the cooking time with a spatula.
You'll know they're done when the wedges are deep golden brown and the edges are crispy to the touch. The internal temperature should reach 205°F when measured with an instant-read thermometer. If they brown too quickly, tent them loosely with aluminum foil for the last 5 minutes of cooking to prevent burning while still achieving crispiness.
Serve Immediately for Maximum Crispiness
Remove the potato wedges from the oven and transfer them immediately to a serving platter. The wedges will continue to crisp up slightly as they cool, but serving them right away ensures they're at their absolute peak texture. I like to sprinkle an additional pinch of salt over the top right before serving—this enhances the flavors and gives that final restaurant-quality touch.
These wedges should be crispy on the outside with a fluffy interior that's still slightly warm when you cut into them. The seasoning blend creates a perfect balance of smoky, herby, and slightly tangy flavors that complement the natural sweetness of the potatoes. Serve with your favorite dipping sauce or enjoy them as a side dish that steals the show.
Pro Tips For Making Mccormick Potato Seasoning
- Toast Your Spices: I learned this the hard way—just tossing paprika and thyme into the mix without toasting them first means they’ll taste flat. Heat a dry skillet over medium-low for 30 seconds per spice, stirring constantly until fragrant. That smoky depth makes all the difference, especially when you’re coating potatoes.
- Sift the Powders: Garlic and onion powder clump like stubborn flour if you don’t sift them first. Use a fine-mesh strainer to break up any lumps before mixing—this ensures even distribution when you’re seasoning fries, roasted potatoes, or mashed spuds. (Yes, even if you’re impatient like me.)
- Skip the Pre-Ground Parsley: Store-bought dried parsley is often dusty and weak. Buy whole dried sprigs instead, then pulse them in a spice grinder for 5 seconds—just enough to break them down without turning them into powder. The texture stays vibrant, and the flavor pops more than pre-ground stuff.
- Store in a Cool, Dark Place: This isn’t the prettiest method, but it’s the tastiest: keep your homemade seasoning in an airtight jar away from light and heat. After a month, the paprika’s color fades and the thyme loses punch. If you’re not using it all at once, double-check the jar before your next batch—trust me, you’ll forget.
Troubleshooting this recipe
Uneven Seasoning Distribution
If your potatoes taste bland or only have flavor in spots, you likely didn’t coat them evenly. The fix? Toss the wedges in a large bowl with 1 tablespoon of olive oil first—this helps the seasoning stick.
Then, sprinkle the blend in two stages: half before tossing, half after. Use a fine-mesh strainer to sift the seasoning over the potatoes for even distribution. 🔄
Seasoning Loses Potency
Dried spices degrade over time, especially if exposed to light or moisture. Store your blend in an airtight glass jar (like Ball mason jars) in a cool, dark pantry.
If it tastes weak after 3 months, refresh it by adding ¼ teaspoon smoked paprika and ¼ teaspoon garlic powder per tablespoon of blend. For extra potency, toast the spices in a dry pan for 1 minute before mixing. 💫
Potatoes Burn Before Crisping
High heat is key for crispiness, but 425°F can turn potatoes to charcoal if they’re crowded. Space wedges ½ inch apart on your baking sheet and flip them every 10 minutes for even browning.
If they brown too fast, tent with foil for the last 5 minutes—this traps heat while preventing burning. A wire cooling rack on the baking sheet also helps air circulate. 🔥
Clumpy Seasoning Blend
Dried herbs can form clumps, leading to uneven texture. Pulse them in a spice grinder for 5 seconds before mixing to break up clumps. Alternatively, sift the blend through a fine-mesh sieve to eliminate lumps.
For extra smoothness, whisk the spices over a bowl to catch any stray clumps. This ensures every bite has consistent flavor. ✨
Seasoning Too Strong
If your blend tastes overwhelming, you likely used too much. The standard ratio is 1 tablespoon per 2 cups of wedges. For milder flavor, reduce to ½ tablespoon per 2 cups or add 1 teaspoon dried parsley (it’s mild but adds freshness).
Taste as you go—adjust before baking. Store leftover seasoning in a small jar for future use. 🌿
Potatoes Stay Soft
Soft potatoes usually mean they weren’t cooked long enough or were overcrowded. For crispy results, bake at 425°F for 25–30 minutes, flipping halfway. If using sweet potatoes, reduce time to 20–25 minutes—they cook faster.
Preheat your oven for 15 minutes to ensure even cooking. For extra crispiness, broil for 2 minutes at the end. 💡
Nutrition facts
Frequently asked questions
Can I use this seasoning blend on foods other than potatoes?
This versatile blend works beautifully on roasted chicken, turkey, or even popcorn. For meats, use 1 tablespoon per pound before baking or grilling. The smoky paprika and herbs add depth to proteins, while the mustard and garlic create a perfect crust. Just avoid using it on delicate seafood—stick to hearty dishes where the bold flavors shine.
How do I adjust the seasoning for sweet potatoes?
Sweet potatoes have a naturally sweeter profile, so reduce the smoked paprika to 1 tablespoon and add ½ teaspoon cinnamon for balance. The extra moisture in sweet potatoes means you may need 15% less seasoning (about ¾ tablespoon per 2 cups) to avoid overpowering the flavor. Roast at 400°F instead of 425°F to prevent burning while achieving crispiness.
Can I make this seasoning without smoked paprika?
Yes! Replace smoked paprika with 2 tablespoons regular paprika plus ¼ teaspoon cayenne pepper for heat. For a milder version, use 1½ tablespoons paprika and ½ teaspoon onion powder (extra onion powder adds sweetness). The blend will taste slightly different but still deliver that classic herby, savory profile. Toast the paprika in a dry pan for 1 minute before mixing to enhance its flavor.
How long does homemade seasoning last compared to store-bought?
Homemade seasoning lasts 3-6 months when stored properly, while store-bought blends often degrade in 6-12 months. The fresh spices in your homemade version retain more potency, but they’re also more sensitive to light and moisture. For longer shelf life, divide the blend into small jars and store in the freezer—it’ll stay flavorful for up to 1 year.
What’s the best way to revive stale seasoning?
Toast the spices! Heat the entire blend in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly. This reactivates the flavors. For extra freshness, add ¼ teaspoon ground mustard and ¼ teaspoon garlic powder per tablespoon of blend. If the herbs smell musty, replace them entirely—this means the seasoning has fully lost its potency.