25-Min Octopus & Potatoes with Garlic & Tomato
Frozen octopus seared until tender, tossed with roasted potatoes and a bright tomato-garlic sauce. Inspired by polpo alla luciana, but made weeknight-fast on one sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb frozen octopus, thawed
- 1 lb baby potatoes, halved
- ¾ cup canned crushed tomatoes
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ cup white wine (dry)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 12 minutes until edges start to brown.
- 2
Pat octopus dry and cut into bite-size pieces. Heat 1 tbsp oil in a skillet over medium-high until shimmering, about 60 seconds.
- 3
Add octopus to the skillet, breaking up pieces. Brown for 3 minutes until edges curl and surface looks opaque.
- 4
Stir in garlic, oregano, and red pepper flakes. Cook 30 seconds until fragrant, then add wine and crushed tomatoes.
- 5
Simmer sauce 2 minutes until slightly thickened. Fold in the roasted potatoes and toss to coat, then turn off heat.
- 6
Sprinkle with fresh parsley and finish with a pinch of sea salt. Serve warm from the skillet.
Tools you’ll need
- sheet pan
- 10-inch skillet
- wooden spoon
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