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Grilled Octopus with Crispy Potatoes and Garlic Herb Oil

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Tender grilled octopus tossed with golden, crispy potatoes and finished in a fragrant garlic-herb oil – a rustic Mediterranean-inspired seafood dish bursting with smoky, savory flavor and a satisfying crunch.

Ingredients

Scale
  • 2 lbs octopus, cleaned
  • 1 lemon, halved
  • 1 bay leaf
  • 1 lb baby potatoes, halved
  • 3 tablespoons olive oil (divided)
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: lemon wedges for serving

Instructions

  1. In a large pot, cover octopus with water, add the halved lemon and bay leaf. Simmer gently for 45–50 minutes until tender. Remove and let cool slightly.
  2. Meanwhile, boil potatoes until fork-tender, about 10–12 minutes. Drain and pat dry.
  3. Cut cooked octopus into chunks or tentacle sections. Pat dry with paper towels.
  4. In a large skillet or grill pan over medium-high heat, sear the potatoes with 1 tbsp olive oil until golden and crispy. Set aside.
  5. In the same skillet, add remaining oil and sear octopus until charred on the edges, about 2–3 minutes per side.
  6. Add garlic, smoked paprika, and parsley. Toss to coat evenly and warm through.
  7. Return potatoes to the skillet, toss everything gently, season with salt and pepper.
  8. Serve hot with lemon wedges and extra parsley.

Notes

  • Octopus can be simmered a day ahead and stored in the fridge until ready to grill.
  • Boiling potatoes before crisping ensures a soft interior and crunchy exterior.
  • Serve with crusty bread or a light salad for a full meal.

Nutrition

Keywords: grilled octopus, crispy potatoes, garlic herb oil, Mediterranean seafood, octopus recipe, rustic seafood dish

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