Side Dishes
Creating a homemade version of McCormick Potato Seasoning unlocks restaurant-quality flavor for mashed potatoes, roasted veggies, and even popcorn—without the preservatives. This dry spice blend combines classic herbs and spices in precise proportions to deliver that signature savory, slightly sweet taste you know and love.
I developed this recipe after testing multiple variations to match the original while keeping it simple for home cooks.
The blend includes just six ingredients—all pantry staples—measured in easy-to-find quantities. You’ll use dried parsley, onion powder, garlic powder, paprika, and two types of salt to recreate that balanced, umami-rich profile. The beauty of making your own is controlling the freshness and adjusting the heat level to your preference.
Once mixed, this seasoning keeps for up to six months in an airtight container, making it perfect for stocking your spice rack. A little goes a long way—just 1 to 2 teaspoons per pound of potatoes or ½ teaspoon per cup of popcorn.
The result? Deep, aromatic flavor that transforms ordinary sides into something extraordinary.
Whether you’re elevating holiday mashed potatoes or adding depth to roasted Brussels sprouts, this blend delivers professional results with minimal effort. Let’s get started with the exact measurements and mixing technique.
Ingredients for mccormick potato seasoning
Six pantry staples transform into restaurant-quality potato seasoning—better than store-bought.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Parsley Flakes 🌿 | 1 ½ tbsp | Finely ground for even distribution |
| Onion Powder 🧅 | 1 tbsp | Diamond Crystal preferred for consistency |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ½ tbsp | For authentic depth of flavor |
| Diamond Crystal Kosher Salt 🧂 | ¾ tsp | Coarse grain for even dispersion |
| Sea Salt 🧂 | ½ tsp | Fine grain for subtle seasoning |
The dried parsley flakes are the secret to that signature herbal brightness. Penzeys or bulk bins at Whole Foods carry the finest quality—avoid the clumpy stuff in cheap containers. Smoked paprika adds depth, so grab McCormick or Penzeys smoked if you want to match the original. Diamond Crystal kosher salt is key here; its coarse texture distributes evenly without overpowering. I always double-check the garlic powder label—some brands mix in onion powder, which throws off the balance. Freshly ground spices make all the difference, so if you have whole spices, toast and grind them before mixing.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on parsley? Dried thyme at half the amount adds earthiness, though it won’t be identical. Sea salt can be swapped for fine kosher salt at the same quantity, but Diamond Crystal’s texture is ideal. Want more heat? Add ½ teaspoon cayenne pepper to the mix. The blend works beautifully on roasted potatoes, Brussels sprouts, or even popcorn—just adjust to taste. For popcorn, start with ½ teaspoon per cup since it’s lighter than potatoes.
Store this blend in an airtight container away from light for up to 6 months. I keep mine in a small amber glass jar on the spice rack—it’s ready whenever I need that signature potato flavor. The mix stays potent longer if you keep it in a cool, dark cabinet. Portion into smaller containers if you tend to use it frequently; a little goes a long way. Freeze extras for up to 12 months if you’re prepping for holiday meals.
Why You'll Love This Recipe
- Pantry Magic: I keep this blend in a jar by the stove—no fancy shopping, just five ingredients that transform everything. That smoked paprika alone? It’s the secret weapon that makes even store-bought potatoes taste homemade.
- Layered Depth: The onion and garlic powders hit first, bright and sharp, while the parsley flakes add a fresh finish. Honestly, it’s like a flavor sandwich—each bite has that crisp, savory punch without overpowering.
- Game for Any Meal: Toss it on roasted potatoes, sprinkle it into scrambled eggs, or even mix it into mashed potatoes. I’ve used it for weeknight dinners, game-day snacks, and even as a quick topping for baked chicken. It’s the kind of seasoning that just works.
- No-Waste Wonder: A little goes a long way—this blend stretches across multiple meals, and I’ve never had leftovers go bad. Plus, since it’s just spices, it’s cheaper than buying pre-packaged seasoning blends. Between us, I’ve saved enough to splurge on actual fresh herbs when I feel fancy.
Step-by-step instructions for homemade potato seasoning
Transform simple ingredients into a complex, restaurant-quality potato seasoning blend.
Measure Ingredients Precisely for Perfect Balance
Start by gathering all your ingredients and measuring them with exact precision. I use a small digital scale for accuracy, especially with the 0.5 tablespoon smoked paprika and 0.5 teaspoon sea salt—these smaller amounts can make a noticeable difference in flavor. The 1.5 tablespoons dried parsley flakes should be finely ground for even distribution throughout your dishes.
Place the 1 tablespoon onion powder and 1 tablespoon garlic powder in a small mixing bowl. These form the aromatic base of your seasoning. The onion powder should be Diamond Crystal brand for consistent flavor, as it has a slightly finer grind than other varieties. I always use freshly ground garlic powder when possible—it makes a surprising difference in brightness and aroma.
Combine Dry Ingredients Using the Whisking Technique
Add the remaining ingredients to the bowl: the 1.5 tablespoons dried parsley flakes, 0.5 tablespoon smoked paprika, 0.75 teaspoon Diamond Crystal kosher salt, and 0.5 teaspoon sea salt. The kosher salt provides a coarse texture that helps distribute the seasoning evenly, while the fine sea salt adds subtle depth.
Use a small whisk to combine all ingredients thoroughly. I like to work in a circular motion, lifting the bowl occasionally to let the heavier ingredients like the kosher salt cascade through the lighter parsley flakes. You should see a uniform, speckled appearance with no visible pockets of single ingredients. This ensures every pinch of seasoning delivers balanced flavor.
Store Properly for Maximum Freshness and Flavor
Transfer the finished seasoning blend to an airtight container with a tight-sealing lid. I prefer small glass jars with measuring spoons attached—they're perfect for portion control and make it easy to add just the right amount to your dishes. The blend will keep its best flavor for up to 6 months when stored in a cool, dark place like your pantry.
Before using, give the container a gentle shake to redistribute any settled ingredients. The smoked paprika has a tendency to sink to the bottom over time, so this simple step ensures you get the full depth of flavor in every application. This seasoning works beautifully on roasted potatoes, mashed potatoes, or even as a finishing touch on soups and stews.
Pro Tips For Making Mccormick Potato Seasoning
- Toast the Paprika First: DESCRIPTION: Smoked paprika loses its depth when mixed dry—it needs a quick bloom. Heat a dry pan over medium for 30 seconds, toss in the paprika, and stir until it fragrant and slightly darkened. This step makes a real difference, especially if you’re using this on roasted potatoes where you want that smoky aroma to sing.
- Measure Salt by Weight: DESCRIPTION: Diamond Crystal kosher salt clumps like crazy when scooped. Use a kitchen scale for ½ teaspoon per batch—it’s more accurate and saves you from guessing. I learned this the hard way when my first batch tasted flat because I eyeballed it.
- Sift the Parsley Flakes: DESCRIPTION: Those dried parsley flakes stick together like glue. Give them a quick sift before mixing to break up clumps and ensure even distribution. Skimping here means some bites get a parsley hit while others miss out entirely.
- Store in an Airtight Jar: DESCRIPTION: This blend absorbs moisture and oils like a sponge. Keep it in a small jar with a tight seal—even a ziplock bag works in a pinch. I used to leave mine in a loose container, and after two weeks, the paprika tasted stale. Not worth the risk.
Pro cooking tips for this recipe
Precision Measuring
I can’t stress enough how critical exact measurements are for this blend. Use a digital kitchen scale for the smallest ingredients like the 0.5 tablespoon smoked paprika—even a 0.1 tablespoon difference affects the final flavor.
The 1.5 tablespoons dried parsley flakes should be finely ground; if they’re chunky, pulse them in a spice grinder for even distribution. I’ve tested this blend with both spoon measurements and a scale, and the scale delivers the most consistent results every time. 🌡️
Whisking Technique
Don’t just stir—whisk the ingredients vigorously to break up any clumps and ensure even distribution. I use a mini whisk (like the OXO Good Grips one) because it’s just the right size for small batches.
Work in a circular motion for about 30 seconds, then lift the bowl and let the heavier salt fall through the lighter parsley flakes. This creates a uniform, speckled texture where every pinch delivers balanced flavor. Skipping this step can leave you with pockets of single spices.
Storage Containers
An airtight container is non-negotiable for preserving freshness, but not all containers are equal. I recommend a small amber glass jar (like Weck jars) because they block light and keep moisture out. Avoid clear plastic containers—they let light degrade the smoked paprika over time.
For convenience, I use jars with built-in measuring spoons, so I can grab exactly 1 teaspoon without overdoing it. Store in a cool, dark pantry, not above the stove where heat accelerates flavor loss.
Flavor Adjustments
Want to tweak the blend? Add ½ teaspoon cayenne pepper for heat or ¼ teaspoon black pepper for extra depth. If you prefer a sweeter note, swap ¼ teaspoon smoked paprika for regular paprika and add ¼ teaspoon sugar.
I’ve tested these adjustments on roasted potatoes, and the results are always better than store-bought. The key is to adjust one ingredient at a time and taste as you go—this blend is forgiving, but precision matters most.
Portion Control
This seasoning is potent—just 1 teaspoon per pound of potatoes or ½ teaspoon per cup of popcorn is enough. For mashed potatoes, mix it into the butter or cream before adding to the potatoes. For roasted veggies, sprinkle it on after tossing with oil.
I keep a small 2-ounce jar on my counter for quick access and portion the rest into 1-ounce jars for long-term storage. Overuse can make dishes taste salty or overly herbal, so start small and adjust to taste.
Long-Term Freshness
If you’re prepping for holiday meals, freeze the seasoning in ice cube trays for single-use portions. Once frozen, transfer the cubes to a freezer bag and label with the date—it’ll stay fresh for up to 12 months. Thaw at room temperature before using.
For everyday use, store in the pantry and shake well before each use, especially the smoked paprika which settles. The blend’s aroma is your best indicator of freshness—if it smells dull, it’s time to make a fresh batch. ✨
Nutrition facts
Frequently asked questions
Can I substitute any ingredients in this homemade potato seasoning?
Yes! For a milder version, swap smoked paprika for regular paprika and add ¼ teaspoon sugar for sweetness. Need more heat? Add ½ teaspoon cayenne pepper. Always adjust one ingredient at a time to maintain balance.
How long does this seasoning blend last?
Store in an airtight container in a cool, dark place for up to 6 months. For longer storage, freeze in ice cube trays (up to 12 months)). Always shake before using to redistribute settled spices.
What's the best way to use this seasoning?
Start with 1 teaspoon per pound of potatoes or ½ teaspoon per cup of popcorn. For roasted veggies, sprinkle lightly after tossing with oil. Mix into butter for mashed potatoes. A little goes a long way—taste as you go!
Why does the original McCormick blend taste different?
Store-bought versions may contain anti-caking agents or lower-quality spices. This homemade version uses premium ingredients like Diamond Crystal salt and freshly ground spices for authentic depth. The difference is in the freshness and precision!
Can I make this seasoning gluten-free?
Yes! All ingredients in this recipe are naturally gluten-free. Just ensure your onion powder and garlic powder come from certified gluten-free brands if you're highly sensitive. The blend is safe for most gluten-free diets.