Entree: Portugal – Madeira – Polvo à Lagareiro (Oven-roasted octopus with smashed baked potatoes, garlic, and abundant olive oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 1 medium octopus, about 2.2 lb (1.0 kg), cleaned
- 2 lb (900 g) small waxy potatoes (Yukon Gold or fingerling)
- 1/2 cup (120 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 6 cloves garlic, thinly sliced
- 2 bay leaves
- 1 tbsp (15 g) coarse sea salt for boiling (adjust to taste)
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) smoked paprika (pimentón) optional, for colour and warmth
- 2 tbsp (8 g) chopped fresh parsley
- Juice of 1 lemon (about 2 tbsp / 30 ml) for serving
- Lemon wedges to serve

Instructions

1. Bring a large pot of water to a boil with 1 tbsp (15 g) coarse sea salt and the bay leaves. Submerge the octopus three times (dip it in and out) to help curl the tentacles, then fully immerse. Simmer gently until tender when pierced with a fork, about 45–60 minutes depending on size. Remove octopus and let cool; reserve 1 cup (240 ml) of the cooking liquid.
2. While the octopus cooks, scrub the potatoes and place them in salted water. Boil until just tender, about 15–20 minutes depending on size. Drain and set aside to cool slightly.
3. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cooked potatoes with 3 tbsp (45 ml) of the olive oil and a pinch of salt. Use the bottom of a glass or a fork to gently smash each potato so its surface breaks but remains in one piece.
4. Place the smashed potatoes on the baking sheet cut/smashed side up. Scatter sliced garlic over them and drizzle with another 2 tbsp (30 ml) olive oil. Roast in the oven for 20–25 minutes until edges are crisp and golden.
5. Meanwhile, cut the cooled octopus into large serving pieces (separate tentacles and head pieces). In a roasting pan or on a second baking sheet, arrange the octopus pieces, sprinkle with pepper and smoked paprika if using, and drizzle with 1/2 cup (120 ml) extra-virgin olive oil and a few tablespoons of the reserved cooking liquid to keep moist.
6. Roast the octopus in the oven alongside the potatoes for 10–15 minutes, turning once, until it picks up a light roast and the exterior is slightly crisped but still tender inside.
7. To serve, arrange the roasted octopus over the smashed potatoes, spoon the pan juices and garlic over everything, drizzle with the remaining 2 tbsp (30 ml) olive oil, scatter chopped parsley, and squeeze lemon juice over the dish. Serve immediately with lemon wedges.