Greek Lemon Potatoes with Octopus
Bursting with bright lemon and herb notes, these tender potatoes are paired with charred octopus to elevate the humble Greek dish into something elevated and lust worthy.
Servings 5 people
Ingredients
- 1 1/2 lbs medium yellow potatoes dutch yellow or yukon gold
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 3 tbsp parsley chopped
- 1 lemon juiced
- 1 cup chicken broth
- 1 lb pre-cooked octopus tentacles
Instructions
- Preheat the oven to 375℉
- Clean and cut the potatoes into large wedges and place in a large oven safe baking dish.
- Season with extra virgin olive oil, oregano, chopped parsley, and a heavy pinch of salt. Toss to coat. Pour in the chicken broth and lemon juice.
- Roast for 35–45 minutes, or until the broth has reduced to a sauce and the potatoes are fork-tender, tossing every 15 minutes to coat the potatoes in the broth.
- While the potatoes are cooking preheat the grill to 500℉. 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!