Creating spice mixes is one of my favorite kitchen pastimes. It’s a great way not only to save money, but also to control the salt content and to make sure I don’t ingest tons of additives either.

Plus—and this is a biggie—I get to make all kinds of crazy mixes. As a result of my idiosyncrasy, I’m now stuck with 2 cabinets filled to the brim with home-made burrito, five-spice, ranch, taco, stew, beef, pork and other exotic mixes.

This here is my beloved French fry seasoning. I’ll whip up a monster batch every 2 months or so and put it in empty containers. It’s the best, most flavorful, fry seasoning on the planet. 

I dissected the ingredients-list of a commercial seasoning some time ago, copied it, tried to come up with the right quantities and then I compulsively tweaked it.

I use it to liven up our fries and skillet baked potatoes, but in my kitchen it doubles as a fast chicken seasoning as well.

Ingredients:

3 tsp salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/2 tsp onion powder
1 tsp garlic pepper
1 1/2 tsp curry powder
1 1/2 tsp sweet paprika powder
1 tsp dried parsley
1 tsp dried chives

Optional: add 1/4 to 1/2 a tsp dried chili flakes for a spicier version

 
Directions:

* technically you could just combine all ingredients and use it as is, but I prefer my fry seasoning to have a really fine grind, so I use a spice-mill.

 
Mix the salt, onion salt, garlic salt and onion powder.

Add the garlic pepper. This will give just thew right amount of kick.

In goes the curry powder. This was a basic, English curry powder.

Add the sweet paprika powder and dried herbs. Give it a few pulses and you’re all set.

I transfer it to a basic table top spice sprinkler and label it ‘Patat Kruiden’. Because Patat means French fries in Dutch.

French fries are great on their own, but this just gives them a little something special.