These keto roasted radishes do a splendid job at impersonating potatoes, making them the perfect side dish to any and every low carb meal!
Keto Roasted ‘Potatoes’
The title perhaps ought to read ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy!
But when roasted, something magical happens and the result is rather extraordinary. Fact is, these keto roasted radishes are pretty phenomenal!
Still, keep in mind that radishes are still radishes. And a slight trace will linger, but after a nice and (very!) long roast, they really are the closest thing to potatoes I’ve ever encountered.
So I cannot recommend enough that you give these roasted radishes a shot. Best case scenario you will be one of the lucky peeps to whom radishes totally taste like potatoes. And worst case? You just never whip them up again.
And perhaps one of the most lovable things about radishes is their carb count. I’m talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
Be patient and roast them long enough until they’re nice and dry. Radishes have a lot more water weight than potatoes, so they need a little longer in the oven to dry out and crisp up.
I’m talking roughly 45 minutes to an hour. Try them at minute 20 to 40, and they’ll still be too radish-like in my humble opinion.
Oh, and don’t forget that you can always add radishes along with your keto roasted chicken for a top-notch combo.
Or you can slice them up too (and they’ll roast even faster!). This also works particularly well if you’re using a daikon radish.
And, feel free to serve them loaded ;).
Looking for more keto radish (i.e. impersonating potato!) recipes?! Check out our (totally legit!) hash browns, tortilla espanola and mediterranean ‘potato’ salad.
Keto Roasted Potatoes (i.e. Radishes!)
- 7 ounces small to medium radishes trimmed and halved or sliced*
- 2 tablespoons extra virgin olive oil or as needed
- 2 teaspoons thyme fresh or dried (optional)
- flaky sea salt to taste
- black pepper freshly ground to taste
- 1/4 cup Parmesan cheese freshly grated
- Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.
- Add radishes to prepared baking dish, drizzle with olive oil, thyme (optional), and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.
- Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away.
I love them made them before, making now. Taste close enough to potatoes to me.
Can’t eat these. They look great. Nice a browned but they don’t taste good like a potato. They are soft but still like a cucumber or a very lightly cooked squash. I tried ketchup and bbq sauce but it didn’t fix it for me. Texture wrong, taste wrong for me. Thanks for a great idea though.
You guys either love or hate them, I always say its worth a shot!
Just found it can’t wait till chicken night to whip them up.
Has anyone tried this recipe in an air fryer? If so, how long do you cook them and at what temperature?
You know what Pam, I haven’t and that’s a great question! BUT I *just* bought an air fryer this weekend so I’ll give it a go for you guys. That said, I’m sure it’ll work as air fryers are essentially mini convection ovens (that’s why you can even bake in them!) xo!
I assume the weekend is over…
These are so good! I don’t care for raw radishes much at all, but these roasted radishes are bomb. I roasted them Saturday night with ribs and a salad for dinner, and this morning I smash-fried the leftovers in a skillet like fried potatoes and added a smidge of shredded cheese and a fried egg on top. Fab!
Oooh that sounds heavenly Carey!