Charred Octopus with Herbed Potatoes & Olives
Tender grilled octopus with charred edges, served over creamy herb mashed potatoes and briny olives. High heat, bold lemon, and Greek simplicity in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Boil octopus in salted water 20 minutes until tender. Drain and let cool, then cut tentacles into 3-inch pieces.
Step 2
Boil potatoes in salted water 12 minutes until fork-tender, then drain and mash with 3 tbsp olive oil, minced garlic, lemon zest, and dill.
Step 3
Heat 3 tbsp olive oil in a large skillet over high heat until smoking, ~90 seconds.
Step 4
Add octopus pieces and sear 2–3 minutes per side until edges char and tips curl slightly. Squeeze lemon juice over top.
Step 5
Divide warm mashed potatoes between plates and top with charred octopus, kalamata olives, and green olives. Drizzle with pan juices and finish with a pinch of salt.
Tools you’ll need
- large pot for boiling
- 12-inch stainless steel or cast iron skillet
- colander
- potato masher
- wooden spoon or tongs
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