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Portuguese Garlic Olive Oil Roasted Octopus With Punched Potatoes

Name: Portuguese Garlic Olive Oil Roasted Octopus With Punched Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600 g Pre-cooked octopus tentacles, thawed if frozen; 600 g Baby yellow potatoes, unpeeled and washed; 0.5 cup Extra virgin olive oil; 8 clove Garlic, thinly sliced; 2 piece Bay leaves; 1 tsp Sweet paprika; 0.25 cup Fresh flat-leaf parsley, chopped; 1 tsp Sea salt flakes

An iconic coastal dish featuring tender roasted octopus legs surrounded by gently crushed baby potatoes, bathed generously in garlic-infused extra virgin olive oil and finished with fresh parsley.

Prep: 15 min
Cook: 40 min
Total: 55 min

Technique to learn

Bathed Oil Roasting (À Lagareiro)

A Portuguese technique where parboiled crushed root vegetables and seafood are generously bathed in aromatic garlic olive oil before roasting to achieve crispy edges and rich, moist interiors.

Instructions

Step 1: Preheat oven to 200°C (400°F). Place whole baby potatoes in a pot of cold salted water, bring to a boil, and cook for 15 minutes until fork-tender. Drain well.
Step 2: Place each cooked potato on a clean kitchen towel and press down gently with the palm of your hand or a small glass to crush it slightly without completely breaking it apart.

Step 3: Arrange the crushed potatoes and pre-cooked octopus tentacles in a single layer inside a shallow baking dish.

Step 4: In a small saucepan over low heat, combine extra virgin olive oil, sliced garlic, bay leaves, and sweet paprika. Warm for 3-4 minutes until the garlic sizzles softly and turns translucent without browning.

Step 5: Pour the warm garlic olive oil evenly over the octopus and potatoes, ensuring every piece is well coated.

Step 6: Roast in the preheated oven for 20-25 minutes until the octopus edges crisp slightly and the potato edges turn golden and crunchy.

Step 7: Remove from the oven, sprinkle with sea salt flakes and chopped fresh parsley, and serve hot with extra lemon wedges.

Cooking tips

Using pre-cooked octopus saves hours of simmering time while delivering ideal tenderness.
Be careful when punching warm boiled potatoes to avoid hot steam escaping onto hands.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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