I still remember the first time I made these Arby’s Potato Cakes. These cakes were delicious with golden brown on the outside with a perfectly soft, seasoned interior.
The beauty of making them at home is its flexibility. You can customize the flavors, whether adding a bit of spice, opting for a healthier twist, or exploring new ingredient variations.
Although they were sadly discontinued in 2021, I still love recreating them at home to recreate that delicious balance of crispy and tender.
I’m excited to share this recipe with you so you can experience the same crispy, creamy goodness that makes these potato cakes so special. So, let’s get started.
Equipments Required
- Large Bowl: I use this for mixing the grated potatoes and seasonings.
- Box Grater or Food Processor: This helps me grate the potatoes efficiently.
- Clean Kitchen Towel or Cheesecloth: I use a clean kitchen towel to squeeze out the excess moisture from the grated potatoes.
- Large Skillet or Frying Pan: This piece of equipment is essential for frying the potato cakes to get that perfect crispiness.
- Spatula or Slotted Spoon: I use this to flip the potato cakes and remove them from the pan.
- Measuring Cups and Spoons: These are crucial for accurately measuring my ingredients.
- Paper Towels: I use these to drain excess oil from the cooked potato cakes.
Arby’s Potato Cake Ingredients and Substitutions
Note: The ingredients mentioned in this section make two servings of Arby’s Potato Cake.
- ½ Cup Potatoes: I like to use Yukon Gold or russet potatoes for a creamier texture. Red potatoes also work well for a firmer bite. When I’m short on time, pre-shredded frozen potatoes work well, though they might not have the same texture.
- ½ Cup Refined Flour: If I want a healthier option, I swap out refined flour for whole wheat flour.
- 1 Egg: I like using Greek yogurt as a substitute for the egg, which helps keep the mixture moist while adding a slight tang.
- 1 Teaspoon Salt: Sea salt or kosher salt can also be a great alternative for a different flavor.
- 1 Teaspoon Black Pepper: For a milder spice, I use white pepper. If I’m in the mood for a bit more heat, I’ll add cayenne pepper or crushed red pepper flakes.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 35 Minutes | 30 Minutes | 1 Hour 5 Minutes |
How to Make Arby’s Potato Cake At Home
Step 1
Boil the potatoes for 10 to 15 minutes in a saucepan filled with water and a pinch of salt. Once the potatoes are tender and easily pierced with a fork, drain them and transfer them to a large bowl. Mash the potatoes until smooth and soft, ensuring there are no lumps.
Step 2
In the same bowl, add the refined flour, one egg, a pinch of salt, and black pepper to taste. Mix everything thoroughly until the ingredients are evenly incorporated and the mixture has a slightly sticky consistency.
Step 3
Shape the mixture into small, round patties, pressing them gently to ensure they hold their shape. Place the patties on a tray or plate and refrigerate them for about 30 minutes to firm them up.
Step 4
After the patties have chilled, heat three tablespoons of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the potato patties, making sure not to overcrowd the pan. Fry the patties on each side for about 3-4 minutes or until they become rich golden brown and develop a crispy exterior.
Step 5
When the potato cakes are cooked, remove them from the pan and let them drain on a wire rack or paper towels to absorb any excess oil. This step ensures they stay crisp and don’t become greasy. Serve the crispy golden potato cakes with your favorite sauces or dips, and enjoy this delicious homemade version of Arby’s classic treat.
Arby’s Potato Cakes Recipe Video
Expert Tips That I Recommend
- To prevent the patties from sticking to the pan, I lightly coat them with flour before frying. This creates a barrier that helps the potato cakes crisp up without sticking.
- To ensure the oil is at the right temperature, I drop a small piece of the potato mixture into the hot oil. If it sizzles and rises to the surface, I know it’s ready. If not, I let the oil heat up a bit more.
- I always start by boiling the potatoes, then baking or steaming them for a few minutes to remove excess moisture before mashing. This extra step helps the potatoes retain their texture and prevents them from becoming too watery.
- I like to let the potato cakes chill overnight before frying. This helps them hold their shape better and allows the flavors to meld together for a more delicious result.
FAQs About Arby’s Potato Cakes
Nutritional Information Per Serving
Arby’s potato cakes, like many fried foods, are typically not considered a healthful choice because they are high in calories, fat, and sodium due to the frying process. They are also rich in carbohydrates from potatoes and refined flour, hence it is best to enjoy them in moderation or occasionally.
| Calories | 115 kcal |
| Carbohydrates | 12 g |
| Protein | 1 g |
| Fat | 7 g |
| Sodium | 230 mg |
| Fiber | 1 g |
Arby’s Potato Cakes are high in calories, fat, and sodium, making them less suitable for low-calorie or low-fat diets. Those managing their sodium intake or following a low-sodium diet should be cautious as well.
Additionally, if you’re on a gluten-free diet, traditional potato cakes made with refined flour won’t fit your needs.
Also, these Cakes are not suitable for people following vegetarian or vegan diet as this recipe contains eggs. However, for those needing higher calorie intake or looking to indulge every so often, they can be a fitting choice.
Recipe Variations For Different Diets
- Gluten-Free Version: I use a gluten-free flour blend instead of regular flour. I also make sure all my added seasonings and ingredients are gluten-free to avoid any cross-contamination.
- Low-Fat Version: I bake the potato cakes on a parchment-lined baking sheet at 400°F (200°C) for about 20 minutes, flipping them halfway through. I use a light spray of cooking oil or a small amount of heart-healthy oil, like olive oil, to help them crisp up without adding extra fat.
- Low-Sodium Version: I cut back or omit the salt and use salt-free seasoning blends or fresh herbs like parsley, chives, or dill to add flavor. I also ensure any additional ingredients, like cheese, are low-sodium or left out if necessary.
- Dairy-Free Version: I use silken tofu or plant-based yogurt as a substitute for eggs. I also ensure that all my ingredients and seasonings are dairy-free, making the dish suitable for those avoiding dairy products.
- Vegan Version: I use silken tofu or plant-based yogurt instead of the egg. Additionally, I ensure all my ingredients and seasonings are vegan-friendly to keep the dish completely plant-based.
Storing and Reheat This Recipe
Storing
- Refrigeration: Once the potato cakes have cooled completely, I store them in an airtight container in the fridge. They stay fresh for up to 3 days.
- Freezing: If I want to keep them longer, I freeze the potato cakes. First, I lay them out in a single layer on a baking sheet, freeze them until firm, and then transfer them to a freezer-safe bag. They can last up to 2 months this way.
Reheating
- Stove-Top Method: I heat a little oil in a skillet over medium heat. Once the oil is hot, I add the potato cakes and cook them for about 3–4 minutes on each side until they’re heated through and crispy again.
- Microwave Method: If I’m in a rush, I use the microwave. I place the potato cakes on a microwave-safe plate and heat them for about 1–2 minutes. However, they tend to lose their crispness with this method.
- Oven Method: To keep them crispy, I prefer using the oven. I preheat it to 375°F (190°C) and place the potato cakes on a baking sheet. I bake them for about 10 minutes, flipping halfway through to ensure they crisp up evenly.
What To Serve With This Recipe
- Classic Dipping Sauces: Serve the potato cakes with a variety of dipping sauces like Ketchup, Ranch Dressing, or Barbecue Sauce.
- Crispy Salad: A simple green salad with lettuce, cucumbers, and cherry tomatoes, or a more robust option like a Caesar Salad, adds a refreshing contrast.
- Cheese Sauce: For an indulgent treat, drizzle melted Cheese Sauce over the potato cakes. This adds a rich, cheesy flavor that makes them even more satisfying.
- Coleslaw: Serve the potato cakes with pickles or a tangy Coleslaw. The acidity and crunchiness of slaw balance the richness of the cakes and add an extra layer of texture.
- Sandwich Side: Use the potato cakes as a side for sandwiches, especially those with robust flavors like a smoked brisket or a spicy Chicken Sandwich. They add a satisfying crunch and extra flavor.
Printable Version
Arby’s Potato Cakes Recipe
Ingredients
- ½ Cup Potatoes
- ½ Cup Refined Flour
- 1 Egg
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Equipment
- Large Bowl
- Box Grater or Food Processor
- Clean Kitchen Towel or Cheesecloth
- Large Skillet or Frying Pan
- Spatula or Slotted Spoon
- Measuring Cups And Spoons
- Paper Towels
Instructions
- Boil the potatoes for 10 to 15 minutes in a saucepan filled with water and a pinch of salt. Once the potatoes are tender and easily pierced with a fork, drain them and transfer them to a large bowl. Mash the potatoes until smooth and soft, ensuring there are no lumps.
- In the same bowl, add the refined flour, one egg, a pinch of salt, and black pepper to taste. Mix everything thoroughly until the ingredients are evenly incorporated and the mixture has a slightly sticky consistency.
- Shape the mixture into small, round patties, pressing them gently to ensure they hold their shape. Place the patties on a tray or plate and refrigerate them for about 30 minutes to firm them up.
- After the patties have chilled, heat three tablespoons of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the potato patties, making sure not to overcrowd the pan. Fry the patties on each side for about 3-4 minutes or until they become rich golden brown and develop a crispy exterior.
- When the potato cakes are cooked, remove them from the pan and let them drain on a wire rack or paper towels to absorb any excess oil. This step ensures they stay crisp and don’t become greasy. Serve the crispy golden potato cakes with your favorite sauces or dips, and enjoy this delicious homemade version of Arby’s classic treat.
Video
Notes
- To prevent the patties from sticking to the pan, I lightly coat them with flour before frying. This creates a barrier that helps the potato cakes crisp up without sticking.
- To ensure the oil is at the right temperature, I drop a small piece of the potato mixture into the hot oil. If it sizzles and rises to the surface, I know it’s ready. If not, I let the oil heat up a bit more.
- I always start by boiling the potatoes, then baking or steaming them for a few minutes to remove excess moisture before mashing. This extra step helps the potatoes retain their texture and prevents them from becoming too watery.
- I like to let the potato cakes chill overnight before frying. This helps them hold their shape better and allows the flavors to meld together for a more delicious result.
Nutrition
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Conclusion
As I wrap up my journey with Arby’s potato cakes, I can’t help but appreciate how these crispy, golden delights have become a favorite in my kitchen.
If you haven’t tried making them yet, I encourage you to dive into this recipe and enjoy the process of creating your own crispy, flavorful potato cakes.
Discover how satisfying homemade can be, and share your own variations and experiences with me. Let’s keep the delicious conversation going.
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