Home Β» sides Β» Roasted Keto ‘Potatoes’ (i.e. Radishes!) πŸ₯” gluten free & paleo

Roasted Keto ‘Potatoes’ (i.e. Radishes!) πŸ₯” gluten free & paleo

These keto roasted radishes do a splendid job at impersonating potatoes, making them the perfect side dish to any and every low carb meal!

Roasted keto potatoes i.e. radishes
Low Carb & Keto Roasted Radishes i.e. ‘Potatoes’

Keto Roasted ‘Potatoes’

i.e. Radishes!

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?

Raw halved radishes on a baking dish
Keto Roasted Radishes i.e. ‘Potatoes’

The Trick

Be patient and roast them long enoughΒ 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 chickenΒ for a top-notch combo.

Lemon & Thyme Keto Roasted Chicken πŸ— #ketoroastedchicken #lowcarbchicken #ketochicken
Lemon & Thyme Keto Roasted Chicken πŸ— #ketoroastedchicken #lowcarbchicken #ketochicken
Closeup raw radishes with thyme and black pepper
Keto Roasted Radishes i.e. ‘Potatoes’

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.

Best Keto Loaded Radishes i.e. 'Potatoes' πŸ₯“ #ketoradishes #ketosides
Best Keto Loaded Radishes i.e. ‘Potatoes’

And, feel free to serve them loaded ;).

Keto loaded radishes (as potatoes) with bacon cream cheese and chives
Low Carb & Keto Loaded ‘Potatoes’ (i.e. Radishes!)

Looking for more keto radish (i.e. impersonating potato!) recipes?! Check out ourΒ (totally legit!) hash browns, tortilla espanola and mediterranean ‘potato’ salad.

Low Carb & Keto Parmesan Roasted 'Potatoes' i.e. Radishes πŸ§€

Keto Roasted Potatoes (i.e. Radishes!)

These keto roasted radishes do a splendid job at making up for potatoes, making them the perfect side kick to any and every meal. Oh, and just 1g net carb a serving!Β 
4.91 from 31 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine American, Mediterranean
Servings 4 side-dish servings
Calories 91 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 400Β°F/200Β°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.Β 
  • Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 

Notes

*Daikon radishes work great too! Simply thinly slice them and make sure they're evenly coated with olive oil.Β 
Please note that nutrition facts are estimated for a 50g serving of raw radishes (about 10 medium radishes).Β 

Nutrition

Calories: 91kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 110mg | Potassium: 58mg | Vitamin A: 95IU | Vitamin C: 5.3mg | Calcium: 84mg | Iron: 0.3mg
Keyword keto 'potatoes', keto fauxtatoes, keto roasted radishes
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

99 comments

    • Paola says:

      I haven’t Tiffany! I’m not sure if they would smash as they do have a different texture (I’ll give it a go next time I roast them up!) xo!

  1. Kate says:

    I gotta admit…I’m a terribly bad snob whenever I try something to replace the bad stuff…and there were so many things that I could whine about just not being the real thing…until these lil things came along! I’ve fried them in veg oil with a little butter and they were amazing! Maybe its the texture of low carb replacements that puts me off…but these are simply perfect! I still get a tiny hint of radishness, but ketchup takes care of that (yup, homemade ketchup…I think thats my favorite low-carb recipe!). Pan drippings or gravy remove the hint just as well when roasted…life is once again..pretty darn good! Thanks for your hard work and sharing…you’re my hero πŸ™‚

  2. Maryruth says:

    I’ve made these roasted radishes and they really satisfy my missing potatoes. However, they still tend to have a slightly bitter taste. Any thoughts on that?

    • Emma says:

      Try white daikons instead – milder tasting and less bitter i.e, less ‘radish-y tasting. TIP: after peeling and slicing the daikon, lay them flat on a paper towel, sprinkle with salt, wait 5 – 10 minutes till you get beads of moisture, soak it up with paper towel, flip and repeat. It cuts baking time down to about 35 minutes and they are AWESOME cooked simply with olive oil (its already salted). We LOVED it. I feel like it’s more like scallop potatoes rather than baked.
      My husband calls daikon ‘mooli’, and AKA Japanese radish I believe.

  3. Marcelle says:

    Since going keto I have REALLY missed potatoes – especially the roasted potatoes I always make with a roast beef. Tried turnips; they were ok but a little too sweet. So yesterday I finally decided to give this recipe a shot. I was FLOORED!!! I approached the recipe in a slightly different manner; par-boiling the radishes first since I wasn’t looking for crispy, but the same tender, luscious potatoes my mom had always made. Once drained I put them in a baking pan with olive oil and butter, added fresh chopped herbs (rosemary, thyme and sage), added some Italian seasoning, salt and pepper, garlic powder and a hint of paprika. I then topped them with thinly sliced onion rings and popped them into a 350 degree over with the roast. They cooked for about an hour and a half. When I took the pan out of the oven, I sprinkled them with some grated Parmesan and let them rest when the roast was sliced. OMG! I still cannot believe I was NOT eating potatoes! I had to exercise a ridiculous amount of self control not to eat the entire tray! My husband was chomping down on his real potatoes and looking at me like I had lost my mind cos all I kept saying was “Oh my God, I cannot believe these are not potatoes!” Has anyone tried using radishes to make mashed “potatoes”? Paola, thank you thank you thank you SOOO Much for this AMAZING recipe!!!

    • Paola says:

      Marcelle this is so wonderful to hear! I think you’ll definitely want to check out the has browns and a couple other recipes on the site with radishes then! Andhanks so much for your detailed changes! I have tried boiling them in water and it’s great, but boiling them in olive oil is even better!! See the Spanish omelette (tortilla espanola) recipe- the few peeps that have made that one agree that the radishes for real become potatoes πŸ˜‰ xo!!

  4. Jacky says:

    Got some big radishes at the market today. Will try them for breakfast tomorrow. (How indulgent! Potatoes ((not!)) bacon and eggs for breakfast!)

  5. James says:

    Going to give this a try! But do you think it would be helpful to salt them first and let sit (like with zucchini noodles) and let the water come out before cooking? Would that reduce cook time?

    • Paola says:

      Hi James! In my experience they don’t release as much water as the zucchini when salted, so I just pop them in the oven. Maybe worth a try overnight though? xo!

  6. Cindy says:

    How on earth do these taste like potatoes and how did it take me so long to find out? Been living low carb for 2 years now & was missing potatoes. Found this recipe on Pinterest and gave it a try. Turned out fantastic. Thanks so much for sharing.

  7. Kathleen says:

    I peeled and cut daikon radish into large bite sized chunks (They looked just like potatoes). To me, daikon radish are milder. Also, I did not have a lot of time to roast. I microwaved to slightly tenderize the radish. I drained them, spread them on a cookie sheet, added olive oil, salt and thyme and then broiled the radish chunks till brown and tender. When ready to serve, I sprinkled with Parmesan cheese. Oh my, these mock potatoes were scrumptious!!!! Definitely going to make this recipe again and again! Thank you for a fun, easy, delicious, family favorite side dish.

  8. Angie Hartuian says:

    Hi,
    Wondering if this recipe can be made a day in advance or if best eaten straight away. Thank you so much.

    • Paola says:

      I’ve found they’re surprisingly good the day after too (but think more cold salad, radish-like). IF you want them as more potato-like I would do fresh and warm xo!

    • Marcelle says:

      I always make enough to last a few days and they heat up perfectly in the microwave. Having them for dinner again tonight and already drooling at the thought! Can’t wait to try it with daikon, if i can ever find them…

  9. Karen Carroll says:

    I liked the flavor and texture of the radishes but thought the thyme was way too strong. I used 1 1/2 tsp. dried thyme. Next time I’ll try rosemary and garlic as another comment suggested.

  10. Stephen Simone says:

    Tried these tonight, and they are astoundingly good!
    Gonna try adding rosemary and garlic when I stir halfway through roasting.
    New to Keto, and was already mourning the loss of my beloved roasted fingerling potatoes.
    These will take their place quite nicely.
    Thank you so much. Love your site!

    • Paola says:

      That’s great to hear Stephen, happy you loved them! You should also check out the hash browns with radishes, they’re awesome too (even more potato-like!). xo and thank you for your comment πŸ™‚

  11. Kate says:

    I was pretty scared at the thought of anything radish, I’ve never been a fan! I tried peeling them first, hoping to help get rid of some of that radish-taste, eww! I’ve learned like you that low n slow is the way to go! I was stunned at how good they were…with no radishness at all πŸ™‚ Think I’ll try them unpeeled with your recipe, those little guys weren’t easy to peel at all!

    Thank you for sharing all your hard work, you’ve made low carb not only tolerable, but DELICIOUS! πŸ™‚

    • Paola says:

      Kate it’s my absolute pleasure! And surely do try them with the skins one, they add a bunch of flavor and crispness once roasted! xo!

  12. Tanya George says:

    Wow!! First time I have ever bought radish, I tried them raw and wasn’t too sure then I found your recipe and now I am hooked. πŸ˜‹. Hoping I can convince the children. πŸ˜€

  13. Hollie says:

    I just wanted to say that I’ve made these twice now and I absolutely love them! I’ve never been a fan of radishes, but roasting them takes away everything that I didn’t like about them. Their so good that my 11-year-old son devours them! Thank you so much for sharing this recipe with my family!

    • Paola says:

      That’s so awesome Hollie so happy you’re enjoying them so much! And yup, they definitely turn into a completely different veggie when roasted! πŸ™‚ xo!!

  14. Rayan says:

    I had never cooked with radishes before, but I had been really missing eating potatoes. This recipe is fantastic. I was able to have “potatoes” with my roast beef. Almost like I wasn’t on keto at all.

  15. Amber says:

    These were delish! Followed recipe exactly and they were perfect. Only thing I’d suggest is noting that they cook way down so you have to start with more than you think you’ll need. Thank you!

  16. Terri says:

    I was very skeptical. I don’t like raw radishes and neither does my husband. We both LOVED them!! He even asked for seconds!

  17. Nicole says:

    For years I have been sautΓ©ing my radishes with water, pat of butter, and chicken bouillon. I cook them until soft and caramelized. Yummy. They are requested by my family for all holidays (and they were skeptical about cooked radishes until they tried them). I can’t wait to try roasting them!

    • Kari Peterson says:

      This sounds great! Trying this next. Tonight I added radishes to my Crock-Pot roast and it was outstanding! Just like small potatoes! My husband couldn’t believe it.

  18. Karla says:

    I’m intrigued by this, thank you for the recipe! Has anyone tried them without the Parmesan? I’m wondering if that is a “key” ingredient to making them taste so good?

    • Paola says:

      Hi Karla! I’ve made them several ways, with and without Parmesan, and I think the trick actually lies in how you cook them! Want to get them nice and crisp here!

  19. tried this recipe today. I was very skeptical about roasted radishes because all my life I ate them raw in salads or just like a snack.
    I was very pleasantly surprised how delicious they were roasted.

    The only thing I think 45 minutes made them way overcooked. Next time I will do 25 min so I have some crunch left.

    • Paola says:

      Hi Angela! I get you, I was also VERY skeptical about roasting them! But glad you also liked them!

      And thank you for the feedback on the time! I have heard quite a bit of different feedback about this from readers (one said should be 1 hour 30!!). So maybe it should read roast to taste?! πŸ˜‰

      Thanks for getting back! xo! Paola

  20. stace says:

    I’m not sure what I was expecting, but it was most deifnitely not this!! HOW ON EARTH do they taste like potatoes?!! THANK YOU! I’ll be adding them to the thanksgiving menu πŸ™‚

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