Portuguese Roasted Octopus with Smashed Potatoes

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Hailing from the coastal Aveiro region, this iconic Portuguese dish pairs slow-simmered octopus with golden smashed potatoes drenched in fruity olive oil and roasted until crisp at the edges. The combination of tender, briny octopus and olive oil-soaked potatoes makes it a true celebration of Portugal's seafood heritage.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 25 gFat
• 4 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 2 gSugar
• 38 gProtein
• 520 mgSodium
• 1200 mgPotassium
• 90 mgCalcium
• 7 mgIron
• 30 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the Octopus

• 1 whole octopus (about 2.2 kg / 5 lbs), cleaned
• 1 large yellow onion, quartered
• 3 bay leaves
• 1 tablespoon black peppercorns
• 2 tablespoons coarse sea salt

For the Potatoes and Roast

• 1.2 kg baby Yukon Gold potatoes, unpeeled
• 6 garlic cloves, lightly smashed
• 120 ml extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper

For Finishing

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely minced
• 2 tablespoons reserved octopus cooking liquid
• Fresh flat-leaf parsley, chopped
• Lemon wedges, for serving

Directions

1. Bring a large stockpot of water to a boil with the quartered onion, bay leaves, peppercorns, and coarse salt. Hold the octopus by the head and dip the tentacles in and out of the boiling water 3 times before fully submerging it; this technique helps the skin tighten and stay intact.
2. Reduce heat to a gentle simmer, cover, and cook the octopus for 50 to 60 minutes, or until a paring knife slides easily into the thickest part of the tentacle. Reserve 2 tablespoons of the cooking liquid, then drain the octopus and let it cool slightly.
3. Add the baby potatoes to the same pot of simmering water and cook for 15 minutes until just fork-tender. Drain and transfer to a large roasting pan, then gently smash each potato with the bottom of a glass until flattened but still in one piece.
4. Preheat the oven to 220°C (425°F). Using a sharp knife, cut the octopus into 5 cm (2 inch) pieces, including the head if desired. Arrange the octopus pieces and smashed garlic cloves over the potatoes in the roasting pan.
5. Drizzle the 120 ml of olive oil generously over everything and season with flaky sea salt and black pepper. Toss gently so the potatoes absorb the oil, then spread in an even layer.
6. Roast on the middle rack for 25 to 30 minutes, turning once halfway through, until the potatoes are deeply golden and crisp at the edges and the octopus tips are lightly charred.
7. While the dish roasts, prepare the finishing oil: warm the 2 tablespoons of olive oil in a small saucepan over low heat with the minced garlic for 1 minute, then stir in the reserved octopus cooking liquid.
8. Transfer the roasted octopus and potatoes to a serving platter, drizzle the warm garlic finishing oil over the top, and scatter with chopped parsley.
9. Serve immediately with lemon wedges and a chilled glass of Portuguese Vinho Verde.

Cook’s Notes

• Choose a smaller octopus (around 2 kg) when possible; they tend to be more tender than very large ones.
• Freezing the octopus for 24 to 48 hours before cooking breaks down the muscle fibers and helps tenderize the meat further.
• Always use generous, high-quality extra virgin olive oil – it is the soul of this dish, hence the name 'lagareiro' (olive press worker).
• Test the octopus with an instant-read thermometer; it is perfectly cooked at an internal temperature of 90°C (195°F) in the thickest part of the tentacle.
• Leftover octopus and potatoes can be stored in an airtight container in the refrigerator for up to 2 days and crisped up in a hot oven.

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