Charred Octopus with Roasted Potatoes & Lemon
Tender octopus charred on a screaming-hot skillet until crispy outside, paired with roasted potatoes and a bright lemon-herb finish. A rustic Mexican-inspired dinner that tastes like a coastal grill.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 lb frozen octopus, thawed
- 1 lb small yellow potatoes
- 4 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 whole lemon
- ¼ cup fresh cilantro or parsley, chopped
- ½ tsp Aleppo pepper or smoked paprika
Instructions
- 1
Toss potatoes with 2 tbsp oil, salt, and pepper on a sheet pan. Roast at 425°F for 18–20 minutes until golden and tender.
- 2
Pat octopus dry. Heat remaining 2 tbsp oil in a large skillet over high heat until it shimmers, about 2 minutes.
- 3
Add octopus to the hot skillet. Don't move it for 3 minutes until a dark char forms on the bottom.
- 4
Flip and cook 2 more minutes until the other side chars. Tentacles should look crispy and caramelized.
- 5
Add minced garlic, cook 30 seconds until fragrant, then squeeze half the lemon over everything and toss.
- 6
Plate octopus with roasted potatoes. Drizzle with cilantro, Aleppo pepper, and remaining lemon wedge on the side.
Tools you’ll need
- sheet pan
- 12-inch cast iron or stainless steel skillet
- tongs
- paper towels
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