I still remember the first time my sister suggested I try radishes as a potato replacement. I was SHOCKED! Let me tell you, I was NOT a fan of raw radishes. I’m still, not a fan of them raw. They are too peppery for my taste buds. But cooked radishes are a completely different story! I have never even considered exploring different ways to cook radishes, until now. Now, I love them… especially skillet fried! Trust me!! They are so good!!
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Just like potatoes?
You might be wondering or might have heard someone claim these little red roots taste “just like potatoes.” Well, I would have to disagree. They aren’t potatoes and so they don’t taste like them. Yet, on their own, they can absolutely rival potatoes…any day! They don’t have to taste like potatoes to be delicious. In fact, because they are healthy for me it makes them more delicious! At least, for me, that is.
Sherri and I grew up eating skillet fried potatoes and onions so this side dish is definitely a comfort food for us. It is so straight forward yet has layers of flavor that all work together to wow your taste buds.
We had some visitors at our ranch helping us get ready for an event. I had made a simple meal of chicken leg quarters, cauliflower rice, and loaded skillet fried radishes. I always offer food to any visitors if I’ve got plenty… but these boys were not sure about my offerings. I only had one taker.
When the others saw how much he was enjoying the food… they decided to try them. They were shocked too!! It was so cool to introduce a new food to them and see how much they enjoyed it!
Go ahead and try these! I believe you will be pleasantly surprised! Just so you know… I’ve also tried different kinds of radishes in my Sunday pot roast. I’ve also made garlic smashed radishes. And… I’ve even thrown them into a boiling pot of crawfish instead of potatoes!! They were so good in all of those different ways, too!!
Try them and let us know what you think!!
- 4 slices bacon
- ½ teaspoon Garlic Powder or 4 cloves fresh minced
- ½ teaspoon onion powder or half an onion (sliced)
- ½ teaspoon Dill weed (optional)
- ¼ teaspoon paprika
- Salt and Pepper to taste
- Shredded Colby or Cheddar (optional)
- Sour Cream (optional)
- Green Onions (optional)
Gather your ingredients and prep your radishes by washing them thoroughly and trimming the ends. I use the pre-washed radishes in the bag but, I still trim them up a bit.
Cut each Radish in half and then into quarters. Drain any excess water off and set aside.
Cook bacon in your skillet until crisp. Pour out most of the bacon fat reserving about 2 tablespoons of fat in the skillet.
Over medium heat cook radishes until they are no longer opaque but are more translucent and are starting to become tender. You may now add in the salt and pepper as well as sliced onion and sauté the onions along with the radishes. The onions will begin to caramelize. This takes about 10-15 min.
While the radishes are cooking… Shred your cheese.
Prepare your green onions by washing them thoroughly, cutting off the white part and root bottom. (Reserve the white part for soup stock or another recipe.) Slice the green part of the onion on a bias for a pretty garnish. Also, chop up your bacon into bits for garnish. Set aside.
At this point, the radishes should be getting tender and cooked through.
Add in the minced garlic (or garlic powder) along with the other seasonings.
Crank up the heat to medium high and fry the mixture until the radishes are nice and browned and very tender.
Take a taste. Is your seasoning right? Now is the time to add anything. Please note (like potatoes) radishes NEED to be seasoned well. They need salt. So, be sure to season accordingly.
Time to plate ‘em up. I serve them up topped with a sprinkling of shredded Colby cheese, a dollop of full-fat sour cream, some bacon bits, and green onions.