Unreal Faux-tatoes (With Radishes!) 🥔 gluten free, keto & paleo

Radishes have never tasted this good (and so potato-like)! With this unique cooking method, expect true keto faux-tatoes: silky smooth yet lightly crisp!

Low carb & eto faux-tatoes with sour cream
Low Carb & Keto Faux-tatoes (With Radishes!)

Keto Faux-tatoes (With Radishes!)

Simply Unreal!

There’s no science behind these extraordinary low carb faux-tatoes. You simply slice up some daikon radish and boil it up in olive oil until silky-smooth.

The cooking method is not necessarily new, as I first used it in our keto tortilla española. And tbh, I just kind of forgot about it until a couple of you began raving about it recently on the gram. And similar to our keto ‘apples’ (i.e. zucchini), comments from you guys generally go like this:

“I did not think this was possible, but I thought I would give it a whirl. IT WORKS! The radishes actually “become” potatoes.” – Nancy Billias (thank you!)

So believe me. Radishes do become potatoes.

Silky smooth keto faux-tatoe slices
Low Carb & Keto Faux-tatoes (With Radishes!)

Impersonating Potatoes

And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-like: spicy, bitter, and totally juicy. But when cooked in olive oil until silky smooth, something magical happens and the result is actually rather extraordinary.

Fact is, this cooking method yields the most potato-like results I’ve encountered. So if you loved our parmesan roasted radishes or loaded radishes, you will go nuts for these guys!

I’ve fed the Spanish tapa to some unsuspecting peeps over here, and they never questioned they weren’t eating a real tortilla española.

Also note that using daikon radishes here is infinitely easier (you know, the long whites ones!), as you simply peel and slice. While for the small red ones there’s a whole load of trimming and prepping needed (takes roughly 4 times as long!).

The Method

As mentioned, the cooking method is the same as for a real (i.e. potato) tortilla española. You will want to slice your radishes (and a bit of onion, because big flavor-boost!), and cook them in plenty of olive oil until tender and silky smooth.

You can slice them thin and cook them until lightly crisp, or keep them thicker for a silky-smooth side.

Oh! And I’m fairly certain they’ll be glorious as a faux-tatoe gratin! You’ll just need to add less heavy cream as they’re partially cooked already. I’ll be trying it this week and will be sure to report back! #psyched!

Crisp keto faux-tatoe slices
Low Carb & Keto Faux-tatoes (With Radishes!)
Low carb & eto faux-tatoes with sour cream

Low Carb & Keto Faux-tatoes (With Radishes!)

Course: Side Dish
Cuisine: Mediterranean, Spanish
Keyword: keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 350 kcal

Radishes have never tasted this good (and so potato-like)! With this unique cooking method, expect true keto faux-tatoes: silky smooth yet lightly crisp!

Print

Ingredients

  • 1 1/2-2 cups extra virgin olive oil *
  • 1 daikon radish (roughly 1 1/2 lbs), peeled & sliced crosswise
  • 1/4 medium white onion very thinly sliced crosswise
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  1. Heat up olive oil in a skillet or dutch oven over medium heat until it begins to simmer. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them. Stir occasionally until tender, silky smooth and fully cooked (40-60 minutes, depending on size and thickness). Feel free to slice them ultra thin and cook them longer for crisp edges! 

  2. Drain the radishes and onions once cooked (you can discard the onions if you wish) and enjoy!

Recipe Notes

*No need to use anything fancy or splurge, as long as it's extra virgin and cold pressed (and you like the taste) you're good to go.

And if you're looking to hide the olive oil taste a bit, you can always use a neutral one (such as Bertoli extra light); just keep in mind they're more refined. 

Also keep in mind that I've noticed the amount of oil you need depends on how thin you slice your radishes (duh?); so start with the lower amount and you can always add more (or cook in batches).  

Please note that nutrition facts are a bit tricky to estimate for these (calorie and fat-wise, as it depends on how much oil they soak up). In my experience a little over half of the olive oil gets left behind. 

 

Nutrition Facts
Low Carb & Keto Faux-tatoes (With Radishes!)
Amount Per Serving
Calories 350 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 5g 25%
Sodium 18mg 1%
Potassium 190mg 5%
Total Carbohydrates 3.25g 1%
Dietary Fiber 1.25g 5%
Sugars 2g
Protein 0.5g 1%
Vitamin C 22%
Calcium 2.2%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

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27 comments

  1. Ursula says:

    Hi! I am a big fan of the parmesan roasted radishes, but the little buggers require long prep time, so I am excited to try daikon. Is there a way to roast the daikon in the oven rather than deep oil cooking on the stove? Thanks.

  2. Jennifer McKinnis says:

    Hi Paola! These were delicious. I wound up eating them like potato chips. They took forever to cook in the oil and wound up very oily. I put them in the oven and burnt half of them. Do you think I should have had the oil higher? They looked nothing like your picture. I wonder if I stuffed too many in the pot as well. I was surprised how much they shrank. Perhaps I will cut them a bit thicker on the mandoline next time? Again, the flavor was there! It seems like a lot of expensive oil, can I store it and reuse it?

  3. Kathryn Simkins says:

    I am sensitive to all things nightshade so potatoes have been off of my grocery list for a long time. I can’t wait to try this Faux Potato recipe. I have a major gluten sensitivity and fall into the 10 to 15% of gluten sensitive patients that are very sensitive to all things mammal. I really appreciate the non-dairy hacks that you include in your recipes. Thanks for sharing your expertise!

  4. James says:

    I’m confused about simmering in oil. Isn’t that deep frying?
    Or what temperature are you cooking at? When you simmer water you can see steam and a little bubble action…but oil is calm and still at all temperatures until you add something.
    I’m very excited to try this once I understand.
    Thank you.

  5. Isabelle Brunet says:

    Hi Paola. Personnaly I use avocado or coconut oil for cocking. Advice of professionals like, Dr Mercola and others, is not to cook with olive oil for some reasons easy to find out. But that’s not the main reason why I white to you. The nutritional facts are for what quantity? Thank you I love your food so much! Very usefull ressource when you eat keto and no dairy

    • Paola says:

      You can use avocado oil too. Also keep in mind (and I’ve discussed this with health professionals and chefs who do still cook with olive oil… I didn’t for nearly 5 years), that as long as you don’t actually bring it past it’s smoke point your good. As always, I encourage readers to do as they see fit 😉 xo!

    • Paola says:

      I’m just not cool with consuming canola, it’s too refined. I’m also a huge olive oil fan, LOVE the taste

  6. Marie says:

    I cooked radishes just like a potato and made “potato salad” with the m. They were awesome!! I really liked them! I plan on planting “watermelon” radishes next year.

  7. Julie Martinez says:

    I just bought a daikon radish… I wasn’t sure why, but I knew something amazing would show up! I’ll be cooking this tonight. Can’t wait for that gratin recipe.

    • Paola says:

      The oil barely simmers so it doesn’t go above the burning temp Lisa (Spaniards have been doing it for centuries 😜!)

  8. Artist says:

    Hi, sounds great but I’m a little confused.
    The photo shows the ” fauxtatoes” on the wire rack, sheet pan…
    the same one you suggested for making chicken fajitas…I bought one and it works GREAT, I was thinking this recipe would be similar.
    ?????
    thanks!

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