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Portuguese Roasted Octopus with Smashed Potatoes (Polvo à Lagareiro)
Portugal's coastside coastal triumph: whole octopus boiled butter-tender, then roasted with smashed new potatoes (batatas a murro) in an ocean of warm olive oil and garlic.
Prep
20 min
Cook
60 min
Total
80 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Whole cleaned octopus1200 g
- Small new potatoes in skins800 g
- Whole garlic head, broken into smashed cloves with skins1 pc
- Portuguese extra virgin olive oil180 ml
- Dried bay leaves2 pc
- Coarse sea salt1 tbsp
Preparation Steps
1
Boil octopus with an onion and bay leaves for 40-45 minutes until fork-tender. Drain and separate tentacles.
45 min timer
2
Bake whole potatoes with coarse salt at 200°C for 30 minutes. Gently press each with a clean cloth to crack them open (batatas a murro).
30 min timer
3
Arrange octopus tentacles in roasting dish surrounded by cracked potatoes and garlic. Drown generously in olive oil and roast at 200°C for 15 minutes until sizzling.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
540
Protein
38g
Carbohydrates
39g
Fat
26g
Allergens
Molluscs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
