Grilled Octopus with Potatoes and Olive Oil
Tender grilled octopus served over crispy roasted potatoes, finished with a generous drizzle of olive oil and fresh parsley. A simple yet impressive dish that brings the flavors of Portugal to your table.
- Total time
- 60 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 1.5 lb octopus
- 1 lb baby potatoes
- ½ cup olive oil
- 4 cloves garlic
- ¼ cup parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1.5 lb octopus and simmer gently until tender, about 45 minutes. Drain and let cool slightly.
- 2
Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast until golden and crispy, about 25 minutes.
- 3
While potatoes roast, cut the octopus into serving pieces. In a small bowl, mix 4 minced garlic cloves with 2 tbsp olive oil and a pinch of salt.
- 4
Heat a grill or grill pan over high heat. Brush the octopus with the garlic oil and grill until charred and crispy on the edges, about 3 minutes per side.
- 5
Toss the roasted potatoes with the remaining garlic oil and 1/4 cup chopped parsley. Season with salt and pepper to taste.
- 6
Arrange the potatoes on a platter, top with the grilled octopus, and drizzle with the remaining olive oil. Serve immediately.
- 7
Garnish with extra parsley and a squeeze of lemon if desired.
Tools you’ll need
- Large pot
- Baking sheet
- Grill or grill pan
- Mixing bowl
- Knife and cutting board
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