I'm Putting This New Seasoning On My Potatoes From Now On—It's So Delicious
I don't buy many spice blends, but I'm making an exception for this new potato seasoning. It's garlicky, herby, and cheesy and goes great on everything from roasted potatoes to popcorn.
Confession: I typically don’t buy pre-made herb and spice blends. Other than a few standard ones (like five-spice powder, za’atar, and herbes de Provence), I like to make my own blends because I can control what goes into them. But recently, I tried McCormick’s "I’m a Total Spud" potato topping seasoning on a whim, and I’m sold on the flavor and convenience.
McCormick’s Flavor Maker line of herb and spice blends comes in larger containers, roughly twice the size of its single spice jars. The larger package is key, as it allows you to add as much (or as little) seasoning without feeling like you need to be precious about it. Its short, squat size also means it’s easy to store in your pantry, under or on top of a can, which is great for those with limited kitchen storage.
Why I Love This Spud Seasoning
The Flavor Maker line always has a flavor profile call-out box on the package, so you can easily find out what you’re buying without having to squint under the harsh fluorescent light of the grocery store to read the tiny ingredient list. The "I’m a Total Spud" label says it’s packed with garlic, cheesy flavor, and herbs.
After putting on my reading glasses (empirical evidence I’m creeping into middle age-hood), a closer look at the ingredient list confirms this with salt, garlic, and asiago cheese as the first three ingredients.
Lower on the list is sugar, which I typically don’t love in savory food, but the sweetness is subtle. When I added it to my basic mashed potatoes (potatoes, butter, and heavy cream), instead of being cloying, it gave the potatoes a mild sweetness reminiscent of that of high-quality European-style butter or caramelized onions—not a bad thing to add to mashed potatoes!
The package also suggests adding this seasoning to fries or garlic bread, which sounded like great ideas. But I can also see adding this cheesy seasoning to roasted potatoes as an easy change of pace from the typical rosemary and garlic, without the need to chop anything. The next time I make Tim Walz’s Hotdish, I might try sprinkling some of the stuff over the Tater Tot topping.
And I bet you it would be awesome over popcorn, my ultimate comfort food. With all the various ways it can be used, "I’m a Total Spud" is now a staple in my pantry.
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