Side Dishes
This Arby's potato cakes copycat recipe delivers the same crispy golden bites and herby flavor you love from the fast-food chain. After testing countless variations, I've perfected a method that ensures tender, fluffy insides with a perfectly crisp exterior—just like the original.
The secret lies in the right balance of shredded potatoes, a touch of cream cheese for binding, and a carefully measured blend of seasonings that mimic Arby's signature taste.
The process is straightforward but requires attention to detail. You'll start with freshly shredded potatoes (never pre-shredded) to maintain the right texture, then mix in a binder to hold everything together.
Baking at the correct temperature ensures even cooking without burning, while a final crisping step in the oven locks in that satisfying crunch. This isn't just a copy—it's a foolproof method that consistently delivers restaurant-quality results at home.
What you'll end up with are crispy golden potato cakes that are tender on the inside and perfectly crunchy on the outside, just like Arby's. The herby seasoning blend adds that familiar tangy kick, making these potato cakes irresistible.
They're perfect for game day, a quick snack, or even as a side dish for your next meal. The best part? You can make them ahead and reheat them to maintain that ideal texture.
Serve these potato cakes with your favorite dipping sauce—whether it's Arby's signature sauce or a homemade version—for the full experience. This recipe is designed to be easy to follow, so you can enjoy delicious, crispy potato cakes without the hassle.
Let's get started on making these crispy golden bites that taste just like Arby's!
Ingredients for arby's potato cakes copycat
Freshly shredded potatoes and a secret herby blend make these crispy golden bites just like Arby's.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Freshly shredded, skin removed |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| All-Purpose Flour 🌾 | ½ cup | For crispy texture |
| Onion Powder 🧅 | 1 tsp | For herby depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Dried Parsley Flakes 🌿 | 1 tbsp | Key for Arby's flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ¼ cup | For crisping |
| Butter 🧈 | 2 tbsp | Melted, for brushing |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The potatoes are everything here. Russet potatoes (not Yukon Gold) give that classic fluffy texture. Grab a box of pre-peeled russets from Kroger or Walmart—they're usually pre-cut for convenience. Shred them yourself (never pre-shredded) using the large holes on a box grater. The cream cheese? Philadelphia brand is my go-to—it melts perfectly without clumping. Room temperature is key for both the cream cheese and eggs, so take them out 15 minutes before mixing. For the herby blend, dried parsley flakes are non-negotiable—they carry that signature Arby's tang.
No parsley flakes? Dried thyme at half the amount gets you close, but it won't be identical. Running short on cornstarch? All-purpose flour works in a pinch, but you'll lose some of that golden crunch. The vegetable oil is for frying—Avocado brand is my favorite because it's neutral and high smoke point. For a lighter version, swap half the oil for olive oil spray. Want extra crispiness? Brush with melted butter after baking. Pro tip: Use a mandoline slicer if you're feeling fancy—it gives you uniform shreds every time, which is key for even cooking.
These reheat beautifully—just pop them in a 350°F oven for 5-7 minutes until crispy again. Store leftovers in an airtight container for up to 4 days, but honestly, they won't last that long. For game day, make a double batch and freeze half. Portion into single servings before freezing so you can grab and reheat as needed. The secret to perfect texture? Don't overmix the batter—just combine until everything is evenly moistened. That's what keeps them tender inside.
Why You'll Love This Recipe
- No Peel, No Stress: I shave those Russets raw—no peeling, no fuss—right into the bowl with the rest. The starchy mess is half the fun, and honestly? The crispy edges make up for any missed spots.
- Cream Cheese Magic: That tangy, velvety cream cheese swirled into the mix? It’s what turns this from good to oh my god. The first bite hits with that familiar, rich punch—no mystery seasoning needed, just pure comfort.
- Game Day Gold: Between us, these are my go-to for game nights or lazy Sundays. They reheat like a dream (microwave or oven, no judgment) and disappear faster than the snacks at my cousin’s watch parties.
- Budget Crispy Feast: Four ingredients, one bowl, zero waste. The flour and onion powder stretch the flavor without breaking the bank, and a single batch feeds four—or lets me save half for tomorrow’s lunch. Winning.
Step-by-step instructions for Arby's potato cakes copycat recipe
Here's how to make those iconic crispy golden potato cakes at home.
Prepare the Potato Mixture
Start by grating the 2 lb Russet potatoes using the large holes of a box grater. I like to use a food processor with the shredding blade for more even results. Transfer the shredded potatoes to a clean kitchen towel and squeeze out all excess moisture—this is crucial for crispy cakes. You want the mixture to be as dry as possible.
In a large bowl, combine the shredded potatoes with the 8 oz cream cheese (make sure it's room temperature), 2 whole large eggs, 0.5 cup all-purpose flour, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp dried parsley flakes, 1.5 tsp salt, and 0.5 tsp black pepper. Mix gently with a wooden spoon until just combined—overmixing develops gluten and makes the cakes dense. The mixture should look like wet sand with some cream cheese streaks.
Shape and Chill the Cakes
Using a cookie scoop or tablespoon, portion out the potato mixture into 1-inch balls. I make them about the size of a golf ball for even cooking. Place them on a parchment-lined baking sheet and gently flatten each one slightly with your palm. This helps them hold their shape better during cooking.
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour). Chilling firms up the mixture so it holds together better when frying. This step also prevents the cakes from falling apart when you add them to the hot oil.
Fry to Golden Perfection
Heat 0.25 cup vegetable oil in a large skillet over medium heat (about 350°F). You'll know it's ready when a wooden chopstick inserted into the oil bubbles gently around the edges. Working in batches to avoid overcrowding, carefully add the chilled potato cakes to the skillet. Don't move them for 2-3 minutes—this lets them develop a good crust.
After 2-3 minutes, gently flip the cakes and cook for another 2-3 minutes until golden brown on both sides. The oil should sizzle but not smoke excessively. If they brown too quickly, reduce the heat slightly. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Repeat with remaining cakes, adding more oil as needed.
Brush with Butter for Extra Crispiness
Melt the 2 tbsp butter in a small saucepan over low heat. While the butter is melting, mix the 1 tbsp cornstarch with 1 tablespoon of water in a small bowl to make a slurry. Stir the slurry into the melted butter and cook for 1-2 minutes until slightly thickened. This butter mixture is what gives those potato cakes their signature glossy finish.
Using a pastry brush, lightly brush each cooked potato cake with the butter mixture while they're still warm. This step adds that signature Arby's shine and extra crispiness. Serve immediately while they're still hot and crispy—these won't wait!
Pro Tips For Making Arby'S Potato Cakes Copycat
- GRATE POTATOES COLD: Russets still release starch when grated, which makes your cakes gummy. Pop the grated potatoes in the fridge for 10 minutes before mixing—they’ll firm up, hold shape better, and fry up crispier instead of falling apart.
- USE SOUR CREAM CHEESE: I learned this the hard way—regular cream cheese can make the batter too rich and dense. Swap in 2 tablespoons of sour cream for every 8 ounces of cream cheese. It lightens the texture and keeps the cakes from tasting heavy.
- FRY IN BATCHES: Two or three cakes in the oil at once? Nope. Crowding drops the temperature fast, and you’ll end up with soggy centers. Keep it to one cake per batch—yes, it takes longer, but the outside gets golden while the inside stays fluffy.
- MIX DRY INGREDIENTS FIRST: Dumping flour and onion powder straight into wet ingredients creates lumps that turn into dense spots in your cakes. Whisk the dry stuff together first, then gradually fold it into the potato mixture—smooth every time, no guessing.
Regional styles of these flavors
Midwest Fast-Food Roots
Arby's potato cakes originated in the Midwest, where hearty, comforting foods thrive. The chain was founded in 1964 in Columbus, Ohio, and these potato cakes became a signature item, blending classic diner flavors with fast-food convenience.
The original recipe was designed to be crispy outside, fluffy inside—a perfect balance that resonates with Midwest palates craving satisfying textures. 🥔
The recipe reflects Ohio’s love for potatoes, from French fries to pierogis, but with a fast-food twist. The herby seasoning blend—especially the dried parsley flakes—was inspired by classic diner sides, giving it that nostalgic tang.
Over time, the dish evolved into a game-day staple, especially in states like Ohio, Michigan, and Pennsylvania, where Arby's has a strong following.
Southern Twist
While rooted in the Midwest, Arby's expanded aggressively in the South, where the potato cakes gained regional popularity. Southern cooks adapted the recipe by adding a touch of cayenne or smoked paprika for heat, though the original remains mild.
In Texas and Florida, where Arby's locations dominate, the cakes are often served with spicy dipping sauces—a nod to Southern flavors. The Southern twist also includes using buttermilk in some homemade versions for extra tenderness.
Northeast Game-Day Favorite
In the Northeast, particularly in New York and New Jersey, Arby's potato cakes became a Super Bowl and football season must-have. The dish’s portable, handheld nature makes it ideal for tailgating, and the herby seasoning pairs perfectly with beer and wings.
Locals often double the batch for parties, serving them with Arby's signature sauce or a sriracha mayo dip. The Northeast adaptation leans into bold, flavorful dipping sauces to complement the crispy texture.
West Coast Lighter Take
Out West, especially in California and Washington, health-conscious diners requested a lighter version of the classic. Some home cooks swap half the oil for an olive oil spray and use less cream cheese, opting for Greek yogurt instead.
The West Coast also embraces global fusion twists, like adding lime zest or cilantro to the seasoning blend for a zesty kick. Despite these tweaks, the crispy, golden exterior remains non-negotiable—just like the original. 🌶️
Nutrition facts
Frequently asked questions
Can I bake these potato cakes instead of frying?
Yes, but you'll need to adjust the method. Preheat your oven to 425°F and brush a baking sheet with oil. Place the shaped cakes on the sheet and bake for 15-18 minutes, flipping halfway, until golden brown. For extra crispiness, broil for 1-2 minutes at the end. Baked versions won't be quite as crispy as fried, but they're still delicious and healthier!
Why did my potato cakes turn out greasy?
Greasy potato cakes usually happen when the potatoes weren't dried enough or the oil was too hot. Always squeeze excess moisture from freshly shredded potatoes using a clean kitchen towel. For frying, maintain oil at 350°F—too hot oil will make them absorb more fat. If they're still greasy after cooking, try patting them dry with paper towels before serving.
How do I make these gluten-free?
Replace the 0.5 cup all-purpose flour with 0.5 cup gluten-free all-purpose flour blend (like Bob's Red Mill 1:1). For binding, use 1 extra egg or 2 tbsp gluten-free cornstarch mixed with water. The texture will be slightly different but still delicious. Always check your gluten-free flour blend's instructions for best results.
Can I make these ahead of time?
Shape and chill the cakes, then freeze them on a tray before transferring to a bag. Cook straight from frozen—no thawing needed. For reheating, bake at 375°F for 10-12 minutes or air fry at 375°F for 6-8 minutes. They'll lose some crispiness but still taste amazing. Store cooked cakes in an airtight container for 3 days in the fridge.
What's the best dipping sauce to serve with these?
Arby's signature sauce is perfect—mix 1/4 cup mayo, 1 tbsp ketchup, 1 tsp mustard, 1 tsp relish, and 1/2 tsp garlic powder. For a spicy kick, try sriracha mayo (mix mayo with 1-2 tbsp sriracha). You can also make a quick ranch dip with sour cream, mayo, and herbs. The tangy flavors balance the richness of the potato cakes beautifully!