Grilled Octopus with Crispy Roasted Potatoes and Lemon-Herb Oil
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Grilled octopus might sound intimidating, but it's surprisingly straightforward and ready in under an hour. The tender, smoky tentacles pair beautifully with crispy roasted potatoes, while a fragrant lemon and herb oil brings everything together. Octopus is packed with protein and selenium, making it as nutritious as it is delicious. Best of all, these humble ingredients won't break the bank, yet they create something elegant enough for company or a special weeknight dinner.
Ella x
Ingredients
- 1 kgoctopus(cleaned and halved)
- ¾ kgyellow potatoes(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 4fresh garlic cloves(minced)
- 3fresh rosemary sprigs
- 2 teaspoonsfresh thyme(dried, or 6 sprigs fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlfresh parsley(chopped for garnish)
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil. Add the octopus and rosemary sprigs, then reduce heat and simmer gently for 35-40 minutes until the octopus is tender when pierced with a fork. Drain well and let cool slightly, then cut into bite-sized pieces.
Tip: Slow simmering prevents the octopus from becoming rubbery. You can tell it's done when a knife slides through easily.
- 2
While the octopus cooks, preheat your grill to medium-high heat (about 400°F). Toss the potato cubes with 3 tablespoons of olive oil, half the minced garlic, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl.
Tip: Tossing potatoes in oil and seasoning ensures even cooking and flavor distribution.
- 3
Spread the seasoned potatoes on the grill grates in a single layer or use a grill basket. Grill for 20-25 minutes, stirring every 5 minutes, until golden brown and crispy on the edges with a tender interior.
Tip: A grill basket prevents potatoes from falling through the grates and makes stirring easier.
- 4
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, remaining minced garlic, white wine vinegar, red pepper flakes, remaining salt, and black pepper to create the herb oil.
Tip: This oil can be made ahead and stored in the refrigerator for up to 3 days.
- 5
Pat the cooked octopus pieces dry with paper towels. Lightly brush them with a little of the herb oil and season with a pinch of salt and pepper. Place on the hot grill grates.
Tip: Dry octopus will get better char and won't steam on the grill. Aim for 2-3 minutes per side.
- 6
Grill the octopus for 2-3 minutes per side until you see attractive char marks and the exterior is slightly caramelized. Don't overcook or it will toughen.
Tip: High heat creates the desirable charred exterior that adds smoky flavor and visual appeal.
- 7
Arrange the grilled potatoes and octopus on a serving platter. Drizzle generously with the lemon-herb oil and garnish with fresh chopped parsley.
Tip: Present the dish with the grill marks visible for an impressive presentation.
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