Missing potatoes dearly?! These keto loaded radishes do an *unbelievable* job at impersonating this beloved veggie, but at a fraction of the carbs!
Low Carb & Keto Loaded Radishes
i.e. ‘Potatoes’
Seriously guys, these loaded radishes (i.e. ‘potatoes’!) are the dream. The absolute dream. So if you’re into roasted radishes, or simply missing potatoes dearly, you absolutely must give these guys a chance.
Fact is, roasted radishes (in many shapes and forms), have become my favorite side. And the 2g net carb count totally helps.
The Method
During trials (and there were many), I figured out that the best way to cook them was to thinly slice them, and roast them nice and slow for an hour or so to get some crisp on the guys. Then I buttered them up, piled them up, topped them with cheddar, and got them back in the oven for a few.
I mean, heaven. For real.
Just note that radishes do not work the same as potatoes (duh?). As in, you cannot simply buy a large radish, roast it whole and expect a potato-like texture. Fact is (and I learned this the hard way), large radishes roasted that way simply end up all watery inside.
So trust me, and slice them up prior to roasting to give them some texture and get most of their water weight out.
Impersonating Potatoes
And ‘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 actually rather extraordinary.
Fact is, keto roasted radishes are pretty phenomenal. And I know many of you feel the same way, as you have loved my parmesan roasted radishes so (so!) much.
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 we’ve 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’ll never whip them up again… and you can even say you once tried to turn a radish unto a potato #Keto4Life
(But I love them. Repeat, absolutely looove them!)
And perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
Keto Loaded Radishes (i.e. 'Potatoes'!)
Ingredients
- 2 bunches medium radishes about 20 trimmed and thinly sliced (or slice up a Daikon radish!)
- 2 tablespoons extra virgin olive oil
- flaky sea salt to taste
- black pepper freshly ground to taste
- 2 tablespoons grass-fed butter to taste
- 1/2 cup cheddar cheese freshly grated, to taste
- 1/4 cup sour cream to taste
- 4-6 bacon slices crispy and crumbled
- chives or spring onions thinly sliced, to taste
Instructions
- 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 and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and lightly crisp, tossing them about half way through.
- Now you can either just add some butter and top them with cheddar cheese right there. Or pile them up in a ramekin with a touch of butter between the layers (our preferred way!).
- Set your oven to broil, and cook your cheddar-topped radishes until the cheese is fully melted.
- Serve right away topped with sour cream, crumbled crispy bacon and chives or bring onions.
This would be delicious on celery root too as it’s a typical keto potato replacement.
Ooooh! Great idea Suzanne!
Any tips on radish thickness or ways to avoid burning? I’ve just tried with a pack of small normal radishes & they were blacked & crispy at the 25 minute mark.
This is so good and worth the time!
I do not like radishes at all, and wanted to use the radishes from my CSA. I’ve tried roasting them, which isn’t bad, but can leave too much radish flavor and texture. This recipe was amazing. I sautéed the sliced radishes on the stove. I didn’t need to bake them, just the heat from the stove melted the cheese and gave some crispy edges. I used bacon grease to fry them instead of butter/olive oil. Then I put a bit of sour cream. So flippin good!
They also fo eell in a stew!
I am so happy with the recipe because there are 2 things NO ONE can convince me tastes good: Cauliflower and Kale.
My family and I do enjoy Radishes and Turnips; especially as a potato substitute. I would recommend this wonderful Keto Scalloped Turnip recipe from Cast Iron Keto too. Thank you again and I hope you continue to succeed in regaining your health.
Those I could save were okay, but half of it was much to brown…. I’ll give it another try on lower temp.
I had a whole mess of radishes. I sliced them and divided them into three. I burned the ones that I put in the oven but the ones that weren’t burned were amazingly potato like. I fried some with onions. Next time I’ll wait to put the onions in. The radishes take longer to cook. The third bunch I put in a saucepan with some chicken broth and a little onion. I brought to boil then simmered them for 15 min. I layered them in small casserole with cream cheese thinned with the extra broth from the saucepan, alternating with grated sharp cheddar and a bit of parmesan. Then baked for 30 min. This made a tasty scalloped potato. I’m impressed with subbing these for potatoes.
Oh my! These have a place on my menu topped with BBQ pork and keto BBQ Sauce!
Hi, can I do that with black radish ? Thanks !
Paola, I am an avid fan of yours. Have you tried them as mashed potatoes and if you did, how do you fix them?
SHEREE
Sign me up for the same request please 😉
Thanks Roberta for making sure I answer this question! Sadly no, I haven’t had success with making mashed ‘potatoes’ with radishes. They just seem to come out ‘wet’. That said, do check my mashed potato recipe with cauliflower, I roast it before hand to avoid, well, that same ‘wetness’ :-/
Hi! Could I dry the radishes first in the dryer oven at lower temperature?
What kind of radishes do you use? The small red ones or bigger white ones?
I used the small red ones here, but you can also use daikon (the long white one!) xo!
I tried fried radishes years ago and was amazed how good they were as I don’t normally like radishes. I will try this recipe. I love my salad shooter for thin slicing things as it just shoots them out quickly.
I love them fried too Donelle! Particularly in olive oil with a bit of onion, I swear they taste like Spanish potatoes 🙂 https://www.gnom-gnom.com/keto-faux-tatoes-radishes/
Hi Paola!
Do you have a recipe for another veggie besides radishes? I’m allergic 😥
Hi Ericka! What about rutabaga? I actually haven’t tried it myself, but I hear from you guys all the time that its also a great sub for radishes. It is another root veggie, so I’m not sure given your allergy? xo!
I love rutabagas’ and turnup’s are great, one is bigger than the other but I don’t remember which.
Could I use radishes for scalloped potatoes?
I tried this recipe , don’t quite understand what went wrong , after baking for just 30 minutes they we’re burned to a crisp, but I will gladly try again , because if one not so burned tasted great ! Maybe I sliced to thin , don’t know ! Thank You
Did you work out the cause of the burn! I’ve literally just made & my radishes were burnt crisplets at 25mins.
In terms of net carbohydrates, potatoes >>>> turnips > daikon > French radishes
Personally, I like the less “radishy” flavor of turnips, and I’m willing to add 2-3 net carbs per serving to avoid it. They’re easier to handle too.
All of these are so much lower in net carbs than potatoes. Paola, your cooking techniques bring out the best in any of these alternatives! Thank you so much for all your recipe testing. Idk what I’d eat without you.
Thanks so much for the great recipe. Just noting a typo, however, in Step 5. I believe you meant “spring onions” instead of “bring onions”.
Paola, can you tell me the brand/size of your little white serving crocks? I’d love to get some. Thank you!
They look like Le Creuset mini coquettes which are 8oz each.
Do you think the same effect of roasting in the oven could be accomplished in an air fryer?
Is the 50 gram serving weighed before or after cooking? I assume after?
Says raw weight
Thank you for this recipe! Made it last night and it was really good! Even to the carb eater in the house. I had used gouda since that’s what i had on hand.
There is only so much cauliflower a girl can handle. Will be trying more of your radish recipes 🙂
That’s awesome to hear Dawn!! The roasted radishes with parmesan are the most popular, but check out the ‘tortilla espanola’ (Spanish omelette)- they taste JUST like potatoes there! 😉 xo and have a lovely weekend!
Am printing recipe now & will comment later re: how it turns out. My initial comment is that this makes total sense and >>> there is potential doing this with layers of béchamel sauce inspired by potato au gratin. Slicing all those smaller radishes thinly seems like a chore though. I am wondering about using a daikon which could be sliced on a mandolin or even a spiralizer. Thanks for your recipes. I hope there is a book deal in the future. You definitely have some unique ideas.
Hi Robin! In all honesty I’ve never tried with daikon, as it’s not a type of radish that we find commonly here in Mexico (but I do believe it’s used by many). Potato au gratin is definitely possible, but I would actually suggest you cook the radish slices in olive oil before baking (check out the recipe for the tortilla espanola for methodology). That would give the radishes a silky potato-like texture and then they can go in the oven with the béchamel. xo and so happy you’re enjoying the site!
Could you roast these in an air fryer?
Hi Michelle, I’m not sure as I don’t own an air fryer…! But the point of the oven is the prolonged heat to dry out the radishes, so you would get a different result in your air fryer.
Genius. I dub you a certified genius. I am SO excited to try these- they look amazing! Potato cravings be gone 🙂
These are pure SORCERY! What on earth?! So delicious and so potato like!