Grilled Octopus with Olive Oil Potatoes & Oregano

This stunning Mediterranean dish brings the flavors of a Greek taverna straight to your table. Tender octopus, first simmered until perfectly soft and then charred over high heat, develops a beautiful smoky crust while maintaining its succulent interior. The traditional cooking method ensures the octopus is never rubbery—a common concern that's easily avoided with proper technique. The accompanying smashed potatoes are a revelation in simplicity. Boiled until tender, then gently crushed and crisped in generous amounts of fruity extra virgin olive oil, they provide the perfect textural contrast to the octopus. Each potato develops golden, crispy edges while staying creamy inside, soaking up the herbaceous oregano and bright lemon juice that tie the dish together. This recipe embodies the Mediterranean Diet's emphasis on seafood, olive oil, and fresh herbs. Octopus is an excellent source of lean protein, vitamin B12, and minerals like iron and selenium. Combined with potatoes cooked in heart-healthy olive oil and finished with antioxidant-rich oregano and lemon, this dish is as nutritious as it is delicious. Whether you're hosting a special dinner or simply want to transport yourself to the sun-drenched shores of the Aegean, this recipe delivers restaurant-quality results at home. The preparation is straightforward, and the impressive presentation makes it perfect for entertaining while staying true to the wholesome principles of Mediterranean cooking.

Ingredients

• 2.5 lbsoctopus, cleaned, tentacles separated if large
• 2 wholebay leaves
• 1 tspblack peppercorns, whole
• 1.5 lbssmall Yukon gold potatoes
• 1/2 cupextra virgin olive oil, divided
• 3 tbspfresh lemon juice
• 2 tspdried oregano
• 3 clovesgarlic, minced
• 1 tspsea salt
• 1/2 tspblack pepper, freshly ground
• 1/4 cupfresh parsley, chopped
• 1 whole lemonlemon wedges, cut into wedges for serving

Method

1. Fill a large pot with water and add the bay leaves and whole peppercorns. Bring to a boil over high heat. 0:05
2. Once boiling, add the cleaned octopus to the pot. Reduce heat to medium-low and simmer gently for 45-50 minutes, until the octopus is tender when pierced with a knife. 0:05
3. While the octopus simmers, place the potatoes in a separate pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. 0:05
4. Drain the potatoes and let them cool slightly for 5 minutes. Using the bottom of a glass or potato masher, gently smash each potato until it's about 1/2 inch thick but still holds together. 0:05
5. Remove the cooked octopus from the pot and let it cool for 10 minutes. Pat dry thoroughly with paper towels. Cut the tentacles into individual pieces if needed. 0:05
6. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to create the dressing. 0:05
7. Heat a grill or grill pan over high heat until very hot. Brush the octopus tentacles with 2 tablespoons of olive oil and season with salt and pepper. 0:04
8. Grill the octopus for 3-4 minutes per side, until charred and crispy on the outside. Remove to a cutting board. 0:05
9. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the smashed potatoes in a single layer and cook for 4-5 minutes per side until golden and crispy. 0:05
10. Cut the grilled octopus into bite-sized pieces. Arrange the crispy potatoes on a serving platter and top with the octopus pieces. 0:04
11. Drizzle the lemon-oregano dressing over the octopus and potatoes. Garnish with fresh parsley and serve immediately with lemon wedges on the side. 0:04