Side Dishes
This Arby's potato cakes copycat recipe delivers the same legendary crispy lattice crunch over creamy cheese swirl you crave from the drive-thru. The secret lies in perfectly balanced seasoning and a two-step frying technique that ensures golden, shatteringly crisp edges while keeping the inside tender.
I've recreated this iconic side after countless test batches, and the results are indistinguishable from the original—just without the wait or markup.
The magic begins with a simple dough made from potatoes, flour, and spices that gets rolled thin and cut into diamond shapes. These are fried just until golden, then stacked with a rich, cheesy filling between layers.
The lattice pattern isn't just decorative—it creates those signature crispy "crunch" sections that make these potato cakes irresistible. What sets this apart is how the cheese stays perfectly melted while the potato maintains its signature texture.
By the time you're done, you'll have a stack of golden-brown potato cakes with that signature lattice crunch on top and creamy cheese peeking out between layers. The seasoning is just right—salty enough to complement any meal but not overpowering.
This recipe serves four as a side, but trust me, you'll want seconds. The best part? You can make it ahead and reheat without losing that perfect texture.
Serve alongside burgers, sandwiches, or even as a standalone appetizer—just be prepared for everyone to ask for the recipe. The key to success is patience during frying and not overcrowding the pan.
With this copycat version, you'll get the same restaurant-quality results at home for a fraction of the price. Let's make these potato cakes!
Ingredients for arby's potato cakes copycat
These simple ingredients transform into iconic Arby's potato cakes with crispy lattice crunch and creamy cheese swirl.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Peeled and grated finely |
| All-Purpose Flour 🌾 | 1 ½ cups | For dough structure |
| Baking Powder 🍞 | 1 tsp | For lightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | For savory base |
| Vegetable Oil 🫒 | 4 cups | For frying, 350°F |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
| Butter 🧈 | 2 tbsp | Melted for cheese mix |
| Heavy Cream 🥛 | ½ cup | For ultra-creamy filling |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for flavor |
The potatoes are everything here. Russets are the gold standard—they're starchy enough to hold shape after frying. Grab a bag from Kroger or Walmart (they're usually pre-washed), but if you're feeling fancy, Trader Joe's carries organic russets that make a noticeable difference. The key is grating them fine—almost like a matchstick texture. I use the large holes on my box grater, then push through with a spoon. For the cheese, sharp cheddar is non-negotiable—it melts better and has more flavor. Kraft 2% Milk Sharp Cheddar is what I keep on hand, but any sharp variety works.
No russet potatoes? Yukon Golds are your next best bet, but they'll be slightly waxier. Running low on sharp cheddar? Monterey Jack stretches better, though it lacks the same punch. The heavy cream is crucial for that signature creamy texture—half-and-half works in a pinch, but it won't be as rich. Want to cut costs? Use 2% milk instead of heavy cream, but add an extra tablespoon of butter to compensate. The garlic and onion powders are easy to skip, but trust me, they add that subtle depth that makes these taste like the real deal. And if you're making a big batch, double the spices—they're cheap insurance against blandness.
These keep surprisingly well. Store the fried potato layers in a single layer on a wire rack (not stacked) to prevent sogginess. The cheese filling can be prepped ahead and refrigerated for 2 days. To reheat, bake at 375°F for 10-12 minutes—the lattice stays crispy this way. For freezing, assemble the cakes completely, then wrap tightly in foil. They'll last 2 months in the freezer, and you can reheat straight from frozen. Pro tip: Spritz with a little oil before freezing to keep them from drying out.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, you can’t mess this up—just grate the potatoes, mix in the flour, baking powder, and a pinch of salt and pepper, then bake. That’s it. No fancy steps, no stress.
- Crispy-Creamy Payoff: The outside gets that golden, shatteringly crisp crust while the inside stays tender—just like the original. Honestly, the first time I bit into one still warm out of the oven, I nearly did a happy dance.
- Game for Any Gathering: Serve them as a snack with ranch, a side for burgers, or even a breakfast hash. My college kids devour them straight from the pan, and my book club votes them the best appetizer—no judgment here.
- Budget Breakfast Hack: A single bag of russets and a cup of flour stretch to feed four for under $3. Freeze extras in a bag, and you’ve got a 30-second reheat for lazy mornings or late-night cravings. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's potato cakes
Here's how to make these iconic potato cakes with that signature crispy lattice crust and gooey cheese center.
Prepare the Potato Dough
Start by grating the 2 lb Russet Potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out all excess moisture—this is crucial for preventing soggy cakes. Transfer the drained potatoes to a large mixing bowl.
In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tsp Baking Powder, 1.5 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Gradually mix these dry ingredients into the potatoes until just combined. The dough should be thick but pliable—if it feels too sticky, add a few extra tablespoons of flour.
This step creates the foundation for both the crispy exterior and the tender interior. The spices will infuse flavor throughout, while the baking powder ensures a light texture. Don't overmix or the cakes will become dense.
Create the Cheese Filling
In a small saucepan, melt the 2 tbsp Butter over medium-low heat. Once melted, remove from heat and stir in the 0.5 cup Heavy Cream and 0.25 cup Parmesan Cheese. Let the mixture cool slightly but keep it warm enough to blend smoothly.
In a separate bowl, combine the 1 cup Shredded Cheddar Cheese with the cooled cream mixture. Mix until fully incorporated—this creates the signature creamy, cheesy center that oozes when you bite in. The cheese should be smooth and well-distributed, with no visible lumps.
Here's the thing—this filling needs to be warm enough to blend easily but not so hot that it melts the dough prematurely. If it starts to separate, simply stir it gently until smooth again.
Shape and Assemble the Potato Cakes
Divide the potato dough into 4 equal portions (about ½ lb each). On a lightly floured surface, roll each portion into a 12-inch circle, about ¼-inch thick. Place one circle on a parchment-lined baking sheet.
Spread ¼ of the cheese filling evenly over each dough circle, leaving a ½-inch border around the edges. This prevents the filling from leaking out during frying. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly to seal.
For that classic lattice look, cut each half-moon into 8 equal wedges (like a pizza). Starting from the outer edge, weave the wedges together in a lattice pattern, alternating directions for each row. This creates the signature crisscross design that makes these cakes so recognizable.
Fry to Golden Perfection
Heat 4 cups Vegetable Oil in a deep fryer or heavy pot to 350°F. You'll need to work in batches—don't overcrowd the oil or the temperature will drop, leading to greasy instead of crispy cakes.
Carefully lower 2 potato cakes at a time into the hot oil, using tongs or a slotted spoon. Fry for 3-4 minutes per side until they're deep golden brown and the lattice crust is crispy. You'll know they're done when a toothpick inserted into the center comes out clean.
Transfer the fried cakes to a paper towel-lined plate to drain excess oil. The cakes will be piping hot inside—let them rest for 2-3 minutes before serving. This resting period allows the filling to set slightly, making them easier to handle without losing that gooey center.
Serve Hot and Enjoy
Serve the potato cakes immediately while they're still crispy and the cheese is molten. Cut into wedges and arrange on a platter with the lattice pattern facing up—this makes them look just like the original.
For that true Arby's experience, serve with a side of their signature dipping sauce (a mix of mayonnaise, ketchup, and relish). The contrast of the crispy, savory potato crust with the creamy, cheesy filling is what makes these cakes so addictive.
Real talk: these are best eaten fresh out of the fryer. The longer they sit, the more the crust loses its crunch. So gather your friends, fire up the fryer, and get ready for some serious comfort food action.
Pro Tips For Making Arby'S Potato Cakes Copycat
- GRATE POTATOES COLD: Russets release starch like crazy when warm—skip the microwave shortcut. Grate them straight from the fridge into an ice water bath to stop browning and drain well. (Yes, it’s extra work, but soggy potato cakes are a dealbreaker.)
- PRESS OUT MOISTURE: After mixing flour and baking powder, squeeze the grated potato mixture in your hands to remove excess liquid. Pack it into the pan firmly—this keeps them from falling apart when frying. (I learned this the hard way after flipping a batch mid-cook.)
- FRY IN BATCHES: Crowd the pan, and the oil temp drops like a rock, giving you greasy, uneven cakes. Use 2 tablespoons of oil per batch and keep the heat steady at 350°F—golden edges happen fast, but patience here makes all the difference.
- SALT THE OIL: Toss a pinch of salt into the hot oil before adding the cakes—it seasons the crust instantly and prevents them from tasting bland. (Your future self will notice the difference, even if you don’t at first.)
Wine and beer pairings for this recipe
Creamy Beer Pairings
A crisp American lager like Bud Light or Miller Lite is my go-to pairing—its clean, light profile cuts through the richness of the potato cakes without overpowering the cheese. The subtle malt sweetness complements the savory potato crust beautifully.
For a craft option, try a Belgian witbier like Hoegaarden, which adds a refreshing citrus note that brightens each bite. 🍺
Bold Red Wine Options
If you're serving these as a main course, a light-bodied red like Pinot Noir from Oregon or a Chianti Classico from Tuscany works surprisingly well. The acidity in these wines helps balance the creaminess of the cheese filling while the earthy notes harmonize with the potato's natural flavor.
Avoid heavy Cabernets—they'll clash with the delicate texture.
Malty Amber Ale
For a beer lover's twist, an amber ale with caramel and toasty notes—like Fat Tire or Leinenkugel's Summer Shandy—adds depth that mirrors the potato's natural sweetness.
The slight bitterness in these beers also helps cleanse your palate between each crispy bite. This is my secret weapon for game day gatherings.
Non-Alcoholic Choices
Don't overlook sparkling apple cider (like Martinelli's) for a refreshing, alcohol-free option. The effervescence enhances the crispy texture, while the apple's tartness balances the richness. For something more substantial, try a ginger beer like Brew Dr. Brown's—the spicy kick pairs surprisingly well with the cheesy filling.
Dessert Wine Finish
Save a small glass of Moscato d'Asti** for after—its light sweetness and bubbles provide the perfect palate cleanser. The effervescence helps reset your taste buds, making the next bite of potato cakes taste even more vibrant. It's a crowd-pleaser that turns a meal into an experience. 🍷
Nutrition facts
Frequently asked questions
Why do I need to squeeze out all the moisture from the grated potatoes?
Excess moisture in the dough makes the potato cakes soggy instead of crispy. When you squeeze the grated potatoes in a towel, you remove the water that would otherwise steam during frying, creating that perfect golden, shatteringly crisp exterior we all love.
Can I make these potato cakes without deep frying?
Yes! For a lighter version, bake the assembled cakes at 400°F for 20-25 minutes until golden and crispy. Just brush them with a little oil first and watch closely—they can burn easily. The texture will be different (less crispy), but still delicious.
How do I keep the cheese from leaking out during frying?
Leave a ½-inch border of dough around the edges when spreading the cheese filling. This creates a seal that prevents leaks. Also, don't overfill—each layer should be about ¼-inch thick of cheese mixture.
What's the best way to reheat leftover potato cakes?
Reheat in a 375°F oven for 10-12 minutes on a wire rack to maintain crispiness. Microwaving makes them soggy. For extra crunch, sprinkle with breadcrumbs and broil for 1-2 minutes at the end.
Can I make these potato cakes ahead of time?
Fry the potato layers and store them in a single layer on a wire rack. Assemble with cheese filling when ready to serve. The filling can be prepped 2 days ahead and refrigerated. Freeze fully assembled cakes for 2 months—just reheat from frozen.