Charred Octopus & Roasted Potatoes
Tender octopus and crispy potatoes with a garlicky chili oil finish—restaurant-style in 20 minutes using a sheet pan. High heat and a broiler mimic the char of a traditional brasas grill.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb baby potatoes, halved
- 1.5 lbs octopus, cleaned, cut into 2-inch pieces
- 4 cloves garlic, minced
- 5 tbsp olive oil
- ½ tsp chili flakes (or hot chili powder)
- 1 whole lemon
Instructions
- 1
Toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and broil 6 inches from heat for 8 minutes, shaking halfway.
- 2
Pat octopus dry with paper towels. Season generously with salt and pepper.
- 3
Push potatoes to the sides of the pan. Arrange octopus in the center and broil 6 minutes until edges are charred and flesh is tender.
- 4
Heat remaining 3 tbsp olive oil in a small skillet over medium. Cook garlic and chili flakes 1 minute until fragrant.
- 5
Drizzle the garlic oil over the octopus and potatoes. Squeeze lemon juice over everything and serve hot.
Tools you’ll need
- sheet pan
- small skillet
- paper towels
- knife and cutting board
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