Charred Octopus with Crispy Potatoes
Tender pre-cooked octopus gets a quick char in a hot skillet with garlic and chili, served with roasted potatoes and creamy potato purée. Restaurant-quality Mexican seafood in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb pre-cooked octopus tentacles
- 1 lb baby potatoes
- 4 cloves garlic cloves, minced
- ½ tsp dried chili flakes
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
- 4 tbsp olive oil, divided
Instructions
- 1
Cut baby potatoes in half. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a skillet and cook over medium-high until golden and crispy, stirring occasionally, 10 minutes.
- 2
Pat octopus dry with paper towels. Season with salt and pepper on all sides.
- 3
Push potatoes to the side of the skillet. Add remaining 2 tbsp oil and increase heat to high.
- 4
Once oil shimmers, add octopus in a single layer. Sear without moving for 2 minutes until edges char deep brown.
- 5
Flip octopus. Add minced garlic and chili flakes to the skillet. Cook 2 minutes more until fragrant and garlic turns golden.
- 6
Squeeze half a lemon over everything. Divide potatoes and octopus between plates. Garnish with parsley and serve immediately.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- paper towels
- knife and cutting board
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