Ready to trick your pals (and maybe yourself) with the BEST EVER low carb potatoes?!
The secret? Radishes.
They’re the same shape and have a similar texture and flavor. Toss them in oil, then sprinkle with herbs and you’ll never look back! Y’all love them in my low carb potato salad, and I know this roasted version will win you over too.
I love that I can eat low carb AND “potatoes” with this awesome sub! Here are a few more reasons I know you’ll love this one:
- There are 32 g carbs in potatoes, whereas radish carbs are 4 g per cup!!!
- CRAZY SIMILAR shape, texture, and flavor
- The perfect side dish for almost any meal
Let’s talk low carb potatoes people! Not much to this recipe, but there are a few tips that’ll guarantee the ultimate crispiness:
- Don’t overcrowd your pan, this will essentially steam the radishes, and will make them soft. Giving them enough space will allow them to brown and crisp properly.
- Don’t shy away from the oil! You want to coat the veggies thoroughly to maximize flavor.
- Wash radishes well — these bad boys are grown in the dirt, so it’s good to give them a double/triple rinse.
- Recrisp low carb potatoes in the oven, not the microwave. When it comes to leftovers, you’ll definitely want to toss them into the oven, as the microwave will soften them,
Store your potato substitute leftovers in the fridge and reheat in the oven or toaster oven.
…but truth be told, ALL dishes pair well with roasted potatoes!
Here’s the deal, I suggest you make these roasted low carb potatoes per the recipe below. Then, if you want to switch things up, by all means!
Here are a few ways you may want to do so:
- Toss these low carb potatoes in your favorite herbs and spices.
- Roast these alongside other veggies. Just slice, toss in oil, and bake on the pan altogether. Some of my other favorite (low carb!) roasted veggies include zucchini fries and jicama fries.
- Use these low carb potatoes in a casserole, such as “potatoes” au gratin or twice-baked “potatoes”. You can also slice and toss them into casseroles like a low carb green bean casserole for more vegetables.
- Use these to make mashed potatoes. Fair warning, I haven’t tried this, but consider following my steps for mashed butternut squash, and subbing in radishes instead.
- Add your low carb potatoes to soup, as I do in my low carb vegetable soup and low carb beef stew recipes.
There are SO MANY WAYS to eat vegetables that aren’t boring. And this collection of recipes is here to prove it! All low carb and never boring:
- Cauliflower Mac and Cheese
- Low Carb Potato Salad
- Broccoli Rice
- Cauliflower Fried Rice
- Loaded Cauliflower Casserole
Low Carb PotatoesPrint Recipe Pin Recipe
- 3 Pounds Radishes halved
- 1/4 Cup Olive Oil
- 1 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Rosemary minced
- Prep. Preheat oven to 400 F. Toss ingredients together, making sure the radishes are thoroughly coated in olive oil. Spread radishes onto a rimmed baking sheet, placing the cut side down -- I do this on 2 baking sheets so the radishes aren't overcrowded.
- Bake. Roast for 25 minutes. Flip radishes, and roast another 20 minutes on the other side. Radishes are done once they've browned to your liking. (I usually add another 10 minutes to this time, this will vary with how crowded the pan is and how brown you'd like them). Serve warm and enjoy!
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