Roasted Octopus with Potato
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted octopus with potato is one of my favorite dishes to make when I want something impressive but genuinely simple. The beauty of this recipe is that it comes together in just over an hour, and most of that time the oven does the work for you. Octopus is wonderfully lean protein that's packed with selenium and B vitamins, making it as nourishing as it is delicious. Everything roasts together in one pan, creating this gorgeous golden crust on the potatoes while the octopus becomes incredibly tender. It's the kind of meal that tastes like you've spent all day cooking, but you really haven't.
Ella x
Ingredients
- 1½ kgoctopus(cleaned and halved)
- 800 gwaxy potatoes(cut into 3cm chunks)
- 80 mlextra virgin olive oil
- 6garlic cloves(sliced thin)
- 3 tbspfresh lemon juice
- 150 mldry white wine
- 4fresh thyme sprigs
- 2bay leaves
- 1½ tspsea salt
- ½ tspblack pepper
- ¼ tspred chili flakes
- 15 gfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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.
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