Super Secret Spud Seasoning

Well, not so much a secret anymore...

It's also referred to as S4 (S to the 4th power) or, affectionately, "Crack."  Once you've tried it, you want to put it on everything, or so say the ones who came up with that one.  It's ridiculously simple to make and everything you need is pretty much already in your spice cabinet.  The only oddball is cumin.  Unless you NEVER make chili, you SHOULD have this, but if not, it's easy to find and relatively inexpensive.  I honestly find no difference between the flavor of pricey cumin versus the $1 bargain brand.  Unless it's been sitting on the shelf for EVER, I always opt for the $1 stuff when it comes to the things I use the most.  If I burn through a jar of garlic powder in 2 weeks, I don't feel so bad knowing that it was only $1.


All of the measurements are equal parts.  How much to use depends on how much or how little you want to make.  I usually make enough to fill a salt shaker, or 1/4 of a chinese take out tupperware-like-bowl thingy that they always give you the sweet and sour sauce in.

Equal parts:
Salt (regular table salt, you can use kosher if you'd rather, but they don't get along with shaker holes)
Pepper
Garlic Powder
Onion Powder
Paprika
Cumin


Dump all these into your trusty chinese take out tupperware bowl (or zippy bag, those work great too), put the lid on and SHAKE IT! Over the sink though!  Just in case.


This goes AMAZINGLY well on roasted new potatoes (the red ones) as that's what my friend and I originally created this seasoning for, as well as mashed potatoes, baked potatoes and french fries.  Heck, it's even good in scrambled eggs! (I told you, you'd want to put it on everything!)  Due to the cumin it gives a little smokey background flavor to anything you put it on, while the rest of the stuff in there just enhances whatever food it touches.