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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!)

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!
4.75 from 12 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Mediterranean, Spanish
Servings 4 servings
Calories 350 kcal


  • 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


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


*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. 


Calories: 350kcal | Carbohydrates: 3.25g | Protein: 0.5g | Fat: 35g | Saturated Fat: 5g | Sodium: 18mg | Potassium: 190mg | Fiber: 1.25g | Sugar: 2g | Vitamin C: 18.2mg | Calcium: 22mg | Iron: 0.6mg
Keyword keto, low carb, paleo
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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  1. Jennifer Parsons says:

    Left it in the oil for 90 minutes, and I just got a soppy mess, not crisp at all. And I spent quite a bit of time slicing them very thin. The oil was still bubbling, too. I don’t know where you fried yours, but the laws of physics in my town must be different.

  2. Kathi Jo says:

    3 stars
    I’m giving it a 3-star rating for now but I think I might have done something wrong. I believe I followed the recipe to a”T” but the “chips” never got crispy. I ended up coming them extra long and turning up the heat to medium and I ended up with dark little cup-shaped chips. They taste good but it’s definitely not my preference and I don’t think I could serve them to people. Any suggestions?

  3. KayCee says:

    ugh, I was so excited to try this! I did as the directions said and fried on a lower temp for an hour! They just came out really dark and soggy!! Any advice?

  4. Aztwaz says:

    My very enthusiastic boyfriend who wants to cook well….tells me he needs to fry something, wait, and then lower the temp? Is that how frying works for any Micky D’s Fry person?…ummm it’s fried at 1 temp for a specific time…usually the act of “frying.” Thanks for having us eat an oil soaked version of direction. 40 to 60 min of stirring something fried is the most redicoulus direction I’ve ever came across…maybe play with the expectation of color and thickness of Diakon. Ahhh!! I’m sure it’s good…but let’s think of the cooks that might not know the chemistry/ reaction and only rely on direction….I love the recipe and concept…the recipe needs a little more finesse : \

  5. Winifred says:

    5 stars
    Hi Paola,
    These look like amazing life savers! Thank you for all your hard work and experimenting! Question though, what is the serving size? I don’t see it listed in the nutritional information section.


  6. Diane Lyon says:

    I haven’t tried these yet but I know they will be delicious because I’ve actually used daikon radishes in my hash. I know it’s not good for you but I’ve used canned corned beef with diced daikon radish and some onion and made a delicious corned beef hash. Maybe you could think of a healthier choice for the corned beef, maybe roast beef.

  7. ICECOLDCOLB says:

    Too bad Daikon Radishes have 16g of carbs per radish. Thats more that half the allowed amount per day in KETO diet. Its a starchy veg much like a carrot.

    • Paola Van Der Hulst says:

      Clearly you don’t know fiber exists? It’s net carbs man, not total 😉 (I took the liberty of removing your one star review of a recipe you haven’t made!) xo

    • Showard says:

      A daikon radish is huge, like a potato-size, not like the little red radishes. A cup sliced, has about 2.5 carbs. You can get a very generous serving of this for yourself with barely half a daikon radish.

  8. Rachel says:

    I really want to try this but almost never have 60 minutes to prep a meal. How would you adjust this recipe to cook the radishes in the instant pot?

  9. Vicki Salhus says:

    5 stars
    I was skeptical that radishes could taste like potatoes but these were awesome! I will definitely be making this dish on a regular basis. Thank you!

  10. Dorothy Voreis says:

    5 stars
    man oh man! I have so missed potatoes and these were perfect! I fried them with white onions like I do regular potatoes and anyone who misses their potatoes needs to try this recipe. I do not know how you do it, as I find I don’t experiment much as the ingredients for Keto lifestyle are so expensive….I guess I rely on you to lead us into the experiments and we can bask in your wonderful achievements! Thank you so much for being so creative and then sharing your terrific results with the rest of us.

    • dorothy voreis says:

      5 stars
      I have made these three times now and love them. Additionally, the carbs the gentleman referred to would indicate you would have eaten the entire dish! Not so.
      I am now going to try slicing and blanching them to make scalloped potatoes. I am getting braver at trying new things!

      • Kate Gajdosik says:

        Dorothy, I’ve read a lot of comments that said they don’t turn crispy at all. What has your experience been with them? Do you eat them as a chip or as a “potato” side dish?

  11. Ruthie says:

    5 stars
    So cool! How DO you do it??! Made these tonight and they were fantastic! Like the best kettle cooked potato chips, but so much more flavorful and satisfying than any potato chip I’ve ever eaten before!

    As always, THANKS A MILLION, you’re a lifesaver! Off to try your Cauliflower Mac n Cheese next, I think! 🤣


  12. 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.

  13. Jennifer McKinnis says:

    4 stars
    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?

  14. 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!

  15. 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.

  16. 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!

  17. 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.

  18. 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.

  19. 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.

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