Charred Octopus & Roasted Potatoes
Tender octopus and crispy potatoes with a garlicky chili oil finish—restaurant-style in 20 minutes using a sheet pan. High heat and a broiler mimic the char of a traditional brasas grill.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and broil 6 inches from heat for 8 minutes, shaking halfway.
Step 2
Pat octopus dry with paper towels. Season generously with salt and pepper.
Step 3
Push potatoes to the sides of the pan. Arrange octopus in the center and broil 6 minutes until edges are charred and flesh is tender.
Step 4
Heat remaining 3 tbsp olive oil in a small skillet over medium. Cook garlic and chili flakes 1 minute until fragrant.
Step 5
Drizzle the garlic oil over the octopus and potatoes. Squeeze lemon juice over everything and serve hot.
Tools you’ll need
- sheet pan
- small skillet
- paper towels
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
