Roasted Octopus and Potatoes Recipe

This roasted octopus and potatoes (polvo à lagareiro), is one of the most appreciated traditional dishes in Portugal, especially in the summer.

1 h 30 min 4 servings Easy Prep time 20 min Cooking Time 1 h 10 min

Seafood Recipes

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Ingredients

1 octopus, about 3 lbs1 lb of small potatoes1 head of crushed garlic2 bay leaves cut in half1/2 cup of olive oilCoriander sauce (to taste)Salt (to taste)Pepper (to taste)

Directions

Put the octopus in a pot.
Cover with water and simmer for about 40 minutes.
After 40 minutes, remove the octopus.
With a knife, separate the tentacles and head from the octopus.
With the potatoes well washed and wet, season them with coarse salt.
On a baking tray, preferably a clay one, place the potatoes around it.
In the center, place half of bay leaves and garlic.
Place the octopus on top.
Season with salt and pepper, and over top, sprinkle the remaining bay leaves and garlic.
Drizzle the octopus with olive oil.
Preheat the oven to 180ºC or 350ºF and bake for about 30 minutes.
When the potatoes are roasted, remove from the oven.
With a spoon, lightly press crush the potatoes so they open a little.
Drizzle with coriander sauce (to taste) and serve immediately.