Roasted Octopus with Potato

Instructions

1. 1

   Bring a large pot of salted water to boil and submerge the octopus halves. Simmer for 35-40 minutes until the thickest part is tender when pierced with a fork. Drain and let cool slightly, then cut into bite-sized pieces.

   Tip: Pre-cooking the octopus ensures it becomes tender while the potatoes roast to crispness.

2. 2

   While the octopus cooks, toss the potato chunks with 3 tablespoons of olive oil, half the garlic, salt, and pepper. Spread on a baking sheet and roast at 200°C for 25-30 minutes until golden and crispy, stirring halfway through.

   Tip: Use a metal baking sheet rather than ceramic for better heat distribution and crispier results.

3. 3

   In a large bowl, combine the cooked octopus pieces with the remaining olive oil, remaining sliced garlic, lemon juice, white wine, thyme sprigs, bay leaves, red chili flakes, salt, and pepper.

   Tip: The warm octopus will absorb the flavors more effectively than if cooled completely.

4. 4

   Transfer the octopus mixture to a roasting pan and roast at 200°C for 12-15 minutes, stirring occasionally, until the garlic is fragrant and lightly golden.

   Tip: Watch carefully to prevent the garlic from burning, which would turn the dish bitter.

5. 5

   Remove the thyme sprigs and bay leaves. Gently fold the crispy roasted potatoes into the octopus mixture.

   Tip: Fold gently to maintain the crispiness of the potatoes rather than stirring vigorously.

6. 6

   Transfer to a serving platter, drizzle with any remaining pan juices, and garnish generously with fresh chopped parsley. Serve immediately while still warm.

   Tip: A squeeze of extra fresh lemon juice at the table enhances the Mediterranean flavors beautifully.