Charred Greek Octopus with Lemon & Potatoes
Tender grilled octopus with charred edges, served alongside crispy roasted potatoes and bright lemon. A showstopping Greek dinner that cooks in under 30 minutes using a grill and sheet pan.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs frozen octopus, thawed
- 1 lb baby potatoes
- ⅓ cup olive oil
- 2 whole lemon
- 4 cloves garlic, minced
- 1 pinch kosher salt and black pepper
Instructions
- 1
Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 20 minutes until golden.
- 2
Pat octopus dry. Toss with 2 tablespoons olive oil, 3 minced garlic cloves, salt, and pepper.
- 3
Heat grill to medium-high. Place octopus directly on grates and char 3 minutes per side without moving—edges should char deeply.
- 4
Cut octopus into bite-sized pieces. Toss with remaining 3 tablespoons olive oil, 1 minced garlic clove, and juice of 1 lemon.
- 5
Plate roasted potatoes, top with charred octopus and pan juices. Serve with a lemon wedge on the side.
Tools you’ll need
- sheet pan
- grill or grill pan
- tongs
- cutting board
- knife
- medium bowl
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