Roasted Squid with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and honestly tastes like you spent all day cooking. Roasted squid with potato is the kind of rustic Mediterranean dish that feels fancy but requires nothing more than your oven and a good pan. Squid is packed with protein and selenium, which supports your immune system, making this not only delicious but genuinely good for you too. The beauty of this recipe is its simplicity: tender squid and golden potatoes get kissed with garlic, fresh herbs, and bright lemon juice, creating something truly memorable without any fuss.
Ella x
Ingredients
- 1½ kgsquid(cleaned and cut into rings)
- 700 gpotatoes(cut into 2cm cubes)
- 6 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 25 gfresh parsley(chopped)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 100 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the potato cubes with 3 tablespoons of olive oil, half the garlic, thyme, salt, and pepper on a large roasting tray.
Tip: Cut potatoes evenly so they roast at the same rate.
- 2
Roast the potatoes for 20 minutes until they begin to soften and the edges turn golden brown.
Tip: Stir halfway through cooking for even browning.
- 3
While potatoes roast, pat the squid rings dry with paper towels. In a bowl, combine squid with remaining 3 tablespoons olive oil, remaining garlic, lemon juice, chili flakes, salt, and pepper.
Tip: Drying the squid helps it brown better and prevents splattering.
- 4
After potatoes have cooked for 20 minutes, push them to the sides of the tray and arrange the seasoned squid in the center.
Tip: Keep squid separate from potatoes initially to prevent them from steaming.
- 5
Pour the white wine over the squid and return the tray to the oven. Roast for 12-15 minutes until squid is opaque and tender, and potatoes are crispy and golden.
Tip: Watch carefully—overcooked squid becomes rubbery. It should be just opaque throughout.
- 6
Remove from oven and toss everything together gently. Taste and adjust seasoning if needed.
Tip: Handle the squid gently to avoid breaking the rings.
- 7
Transfer to a serving platter and garnish generously with fresh parsley. Drizzle with any pan juices and serve immediately.
Tip: Serve with crusty bread to soak up the delicious juices.
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