Home » sides » Roasted Keto ‘Potatoes’ (i.e. Radishes!) 🥔 gluten free & paleo

Roasted Keto ‘Potatoes’ (i.e. Radishes!) 🥔 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 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.

Lemon & Thyme Keto Roasted Chicken 🍗 #ketoroastedchicken #lowcarbchicken #ketochicken
Lemon & Thyme Keto Roasted Chicken 🍗 #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' 🥓 #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 our (totally legit!) hash browns, tortilla espanola and mediterranean ‘potato’ salad.

Low Carb & Keto Parmesan Roasted 'Potatoes' i.e. Radishes 🧀

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! 
4.79 from 33 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Mediterranean
Servings 4 side-dish servings
Calories 91 kcal


  • 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. 


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


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!


  1. Kathy Cooke says:

    5 stars
    Good! They shrank a lot in the oven. I sliced them a little less than 1/8” thick. Next time I might quarter them to make them more potato-like. I cooked them at 350F (for fear of burning them to a crisp), flipped them at 25 minutes, and cooked for 50 minutes total. We all liked them. I could tell they were radishes, but they weren’t bitter or sharp. The roasting mellowed them out.

  2. Kathryn Grant says:

    I was excited to try these because I have had success with several of you other recipes. I cooked them almost an hour and seasoned them well. They tasted fine when I first bit into them, but then ended with a bitter taste. I bought them fresh at the marked with their green tops still on. Do you know why they had the bitter ending taste and if there is something I can do to correct that? I am willing to give them another try.

    • Stephanie Thompson says:

      I know that it has been a while since your comment but I hope to help. Treat like eggplant and use a bit of sprinkle with salt, also try a slower oven. If this still does not work for you, parboil evenly cut pieces in chicken broth for as long as you like then drain, pat dry and then follow roasting directions. This also works for cooking like hash browns. It will add some time but the bitterness and hardness will be gone.

    • Marlayna says:

      I’ve been told to blanch them first and then roast or pan fry and that will take out the bitter taste!

  3. Mary says:

    5 stars
    I just tried these last night. I am making them again tonight. Honestly these are SO close to roasted potatoes. My new favorite Keto vegetable. Thank you. I don’t like raw radishes, and I never would have tried this without the potato reference.

  4. Sandra M says:

    My question is whether I could use a large peeled segment of daikon radish, rub with oil and salt and bake like a baked potato…and if so, how long/what temp? Has anyone tried this? We are attending a shared potluck meal with friends in a week where dinner is a potato bar with toppings, so I’d love to be able to make this work if we can. Thanks!

  5. Ariel says:

    5 stars
    Even my 4 year old likes these!! You’ve opened my eyes to radishes 🤩 I cant wait to try roasting some radishes and topping them off with a broccoli/cheddar cheese/mayo topping.

  6. Cindy G says:

    I normally sub all my potato dishes with kohlrabi, but I know in the US they are really small and expensive. I’m looking forward to trying the radishes, even though I can’t stand them raw!

    • Randy says:

      Oops!! Jumped to the recipe and didn’t notice that you mentioned daikon radishes. Now my question is how thick to slice them. Thanks.

  7. Jane Robinson says:

    4 stars
    I’ve tried these a few times now and they are great. I have tried to reduce the water-content by salting them before cooking (loads of liquid comes out), but needed to really rinse them well afterwards as they can retain some of that saltiness. They were a little better, but I wondered if anyone has any other tips to make them less watery and more like a ‘roast potato’?

  8. Susan P Walker says:

    So, I went to bed last night with what I thought was this great idea of making scrambled eggs and “hashbrowns” for brunch in the morning using our new favorite vegetable: roasted radishes.

    It was absolutely divine. Hubby and I accompanied our scrambled eggs and hashbrowns with a slice each of the 90 second keto bread toasted and with a dollop of strawberry Chia jam on top. It was a first real brunch we’ve had in such a long time. Then, I sat down and at the computer and see that Paola posted hashbrowns. Always one step ahead!! Thank you, Paola!!

    I used to own a catering company and a restaurant and so I like to spend my spare time putzing around in the kitchen. Or, I used to!!! Until I discovered Gnom-Gnom and the oh-so-talented Paola Van Dee Hulst. You’re a genius!!! Thank you a 1000 times over 😉🥰🤠

  9. Sandra McGrandle says:


    Have you tried roasting a whole unsliced section of daikon, oiled and salted, to mimic a baked potato? THAT would be awesome – I wonder if it would need a longer cooking time if in a hot oven? Thoughts? Thanks very much!


  10. Kitty Whalen says:

    hiya, was wondering if we could put these, after cooked, inside the chicken mushroom pot pie you have.. has anyone tried that yet? I would love to know the results.. before I try it.. tks!! Kitty

  11. Christine Wilds says:

    5 stars
    Excellent tried this last night in pan fried. Cut them like chips and fried in butter with herbs really nice and the kids loved it to. 🙂

  12. sue w says:

    I really liked this recipe. I had never even bought radishes before seeing the recipe. I have made the recipe twice in the last week. A quick question: you indicated that radishes are about 1 gram carb per 10 radishes. Is this information the same for raw and for roasted radishes? Sitting down to eat 10 raw radishes seems like a lot to eat; however, after roasting, those 10 radishes really shrink down to nothing. I think I would scoop out about 10 roasted radishes in one spoonful – which makes me think that maybe it isn’t as keto-friendly as I was thinking. I have tried to add other things to it – just to fill it out and make it more like the potato salads that we have always eaten: celery, hard-boiled egg, avocado, I even mixed in grilled trout the other night.

  13. KPalmer says:

    This is awesome. My 19 year old ate all of it. I guess I’ll have to make more so that I can have some. I had about 5 bites.

  14. Karen says:

    Thank you so much for this amazing recipe! These are absolutely delicious!! My husband devoured them and was flabbergasted they were radishes.

  15. Kath Huckbody says:

    I cooked sliced mooli in vegetable stock as part of a konjak flour noodle dish. Getting distracted, I ended up leaving them cooking longer than usual. To my surprise the normally crispy radish slices turned into what tasted and felt texture wise like potato slices. They would be lovely used to top for example, a pie.

  16. Mary Ann says:

    5 stars
    It is insane how good these are! Paola you have saved my keto diet…I’ve been dying for potatoes and these filled the bill, deliciously! Who would ever have thought radishes could taste so good…

  17. Tracy says:

    5 stars
    I NEVER write reviews, but I feel I must for this recipe. I was skeptical as the bite and after taste of raw radishes is not my favorite. Baked radishes are a whole other story, they are amazing. I accidently burnt mine slightly so they had an extreme outside crunch but a very soft center. The softness of the center is the only thing that reminded me these were not truly potatoes. This recipe was super easy and delicious! The true test was when my husband walked up and asked what I had made and I pretended to not hear him as he munched away on the dish. His face was hysterical when I told him they were actually radishes, as he normally would absolutely HATE radishes! Once I told him what they were, he kept munching away, with a rather perplexed facial expression as he was actually liking radishes. It was quite entertaining!

  18. Toni says:

    I pan fried radishes like you would potatoes and scrambled eggs with them. Very tasty. The texture is a little different, but I was impressed! This gives me more dinner options for sure. I wonder how mashed radishes would be?!

    • Dr. Judy says:

      I think mashed radishes taste great, (and prior to this recipe I hated radishes). This website, https://www.youtube.com/watch?v=1vFlwQye3r0 is where I found the mashed radishes “potatoes”. She shows 3 faux potato recipes, mashed, pan fried and potato salad. Hope her site works out for you. Also, these roasted radishes are superb, this is my 2nd time making them. I have also made the mashed ones a few times, too. I plan on using the mashed ones in lieu of mashed potatoes and the roasted ones as something to fill the void from foregoing winter squash for Thanksgiving.

  19. Helen says:

    5 stars
    Tried them with roast today. Tasted great. I really liked them. My mother wasn’t as keen though as they were quite soft instead of crunchy like roast potato.
    Anyway to get them to crisp up?

  20. Lisa says:

    4 stars
    Delicious!!! Made this as part of my weekend marathon of cooking for the week. Looking forward to steak and “potatoes” later this week 🙂

  21. PatriceRN says:

    5 stars
    Paola this is life changing!! I’ve been to just about every keto site out there. By far yours is the most innovative and delicious! Every recipe I’ve tried has been amazing. These radishes, oh my! Never will I miss a potato again xoxo I really appreciate all the intricate details when you compare the different ingredients too. I know this took so much time and it makes it all so easy & understandable. I am a Clinical Nutritionist and I have still learned so much from you!

    LOVE your cookbook, bought it day one. I had to support you so you may continue forever. Blessings!

  22. Bev Pasquariello says:

    Hi, and thanks for the recipe, I hate radishes and can not wait to try it. Just in case I need a roasted potatoes fix.

  23. Holly Garrison says:

    What a brilliant idea! Couldn’t you use steak seasoning with olive oil? It’s what I used to use before I went keto. And btw, I’m so excited about making a keto pumpkin pie for Thanksgiving! Really appreciate your website! Oh, and totally salivating over the cinnamon buns! Wow! Again, just brilliant! Thank you many times over!!

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