Greek Lemon Potatoes With Octopus

Buttery, melt in your mouth potatoes.

These easy Greek Lemon Potatoes are a must-make side dish for seafood lovers and anyone who enjoys fresh Mediterranean flavors. Bursting with bright lemon and herb notes, these buttery, tender potatoes are paired with charred octopus to elevate the humble Greek dish into something elevated and lust worthy. Perfect to make for Sunday dinner or entertaining this side will be the focal point at the table.

WHY YOU’LL LOVE THIS RECIPE

Have you ever gone out to a Greek restaurant and ordered Greek Lemon Potatoes—those buttery, melt-in-your-mouth potatoes? Well, these are those. This recipe is a no-brainer: simple to make, with no peeling required! Just cut, season, and bake. The results will have you going back for seconds (and maybe thirds). It’s a true crowd-pleaser—tender potatoes in a silky lemon and herb sauce. What’s not to love?

WHAT YOU’LL NEED FOR GREEK LEMON POTATOES

• Octopus – The goal of this recipe is to be as effortless as possible. While I usually give you the option to start with raw or pre-cooked ingredients, this time I’m telling you start with pre-cooked. You can find pre-cooked octopus tentacles in the frozen section of most mainstream grocery stores. Before beginning, make sure they’re fully defrosted according to the package instructions, cleaned, and thoroughly dried before seasoning.
• Yellow Potatoes – You have a few options here. The first, and most recommended, is to use Dutch yellow potatoes. They’re on the smaller side and become creamy and buttery when cooked. However, since Dutch yellows can be harder to find, Yukon Gold potatoes make a great second choice. Try to select medium-sized potatoes; the larger the potato, the larger the wedges, the longer they take to cook.
• Lemon – Fresh only!
• Parsley
• Dried Oregano
• Chicken Broth – Choose a flavorful chicken broth. I always recommend Better than Bouillon since it has a bit more flavor than your traditional boxed broths.
• Olive Oil – A big factor of the sauce is the olive oil you choose, so pick a flavorful extra virgin olive oil.

TOOLS NEEDED

• Grill or Grill Pan – Nothing quite beats flame kissed grilled octopus, but if grilling these on a fire or charcoal grill isn’t possible then use a grill pan inside. You may not get the smoky flavor of the grill, but you most definitely will be able to get the char.
• Oven Safe Dish

HOW TO MAKE GREEK LEMON POTATOES WITH OCTOPUS

Prep + Assemble – Cut the potatoes into thick wedges. If your potatoes are on the larger side, consider cutting the wedges in half. Place the potatoes in an oven-safe dish and season with olive oil, parsley, oregano, and a generous pinch of kosher salt. Toss to coat evenly, then pour chicken broth and lemon juice into the dish

Roast – Place the baking dish in a 375°F preheated oven and bake for 35–45 minutes, or until the potatoes are fork-tender. Every 15 minutes, toss the potatoes in the broth to ensure even cooking. By the end, the liquid will have reduced significantly, leaving you with a velvety lemon and olive oil sauce that beautifully coats the tender potatoes.

The secret to getting these potatoes to be melt in your mouth buttery and delicious is the temperature we are roasting at but also rotating them so none of them get crispy.

Grill- Preheat the grill to 500°F. While the potatoes are cooking, prep and grill the octopus. Drizzle the cleaned, dried octopus with olive oil and season with a generous pinch of salt. Once the grill is hot, place the tentacles directly on clean grates and grill for 4–5 minutes per side, aiming for a nice char before removing from the heat. Let the octopus rest for a few minutes, then slice each tentacle into rings. Add the rings to the fully cooked potatoes, toss to coat, and serve!

FAQs

Can I use any other potatoes for this recipe? Yellow potatoes are recommended for their starch content and creamy finished texture. My next recommendation would be baby potatoes, whether baby yellow, fingerling, or even baby red. Potatoes like Idaho or russet are not ideal, as they won’t yield the same tender, buttery results.

Can I replace the Octopus with anything? Yes! Grilled shrimp makes an excellent quick, easy, and cost efficient replacement.

STORING/REHEATING

Greek Lemon Potatoes are best served the same day. However, leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Keep in mind that potatoes tend to dehydrate when chilled, so they may lose a bit of their softness. To reheat, place them in a 350°F oven for 10–15 minutes until warmed through, or microwave in 30-second increments until heated.