Charred Octopus & Potatoes with Chili Oil
Tender octopus and crispy potatoes hit the grill or hot skillet for a smoky, restaurant-worthy dinner that comes together in under 30 minutes. Finish with garlicky chili oil and bright lime for the perfect Mexican-inspired plate.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1.5 lb octopus, cleaned
- 1 lb baby potatoes
- ⅓ cup olive oil, divided
- 1.5 tsp dried chili flakes (or chili powder)
- 4 whole garlic cloves, minced
- 1 whole lime
- 1 tsp kosher salt
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Toss potatoes with half the olive oil and salt on a sheet pan, spread in one layer.
- 2
Roast potatoes in a 450°F oven for 12 minutes until golden and just tender.
- 3
Pat octopus dry and season all over with salt and pepper. Heat a large cast iron skillet or grill to high heat until smoking.
- 4
Sear octopus 2–3 minutes per side until tentacles char and edges curl slightly. Don't move it around.
- 5
Warm remaining oil in a small pan, add minced garlic and chili flakes, cook 60 seconds until fragrant.
- 6
Slice octopus into bite-size pieces. Plate with roasted potatoes, drizzle with garlic chili oil, squeeze lime juice over, and scatter cilantro on top.
Tools you’ll need
- sheet pan
- large cast iron skillet or grill
- small saucepan
- knife and cutting board
- tongs
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