Polvo à Lagareiro (Roast Octopus with Potatoes)

Method

1. 1

   Bring a large pot of water to a boil with the onion and bay leaves.

2. 2

   Dip the octopus into the boiling water three times, holding it by the head, before submerging it fully — this curls the tentacles evenly. Reduce to a simmer.

3. 3

   Simmer, partially covered, until a knife slides into the thickest part of a tentacle with no resistance, 50–60 minutes.

4. 4

   Meanwhile, roast the potatoes at 220°C until a knife pierces them easily.

5. 5

   Punch each roasted potato once with the side of a fist or a jar — batatas a murro is a literal name — so it splits open without falling apart.

   💡 Don't skip the punch — the crack is what lets the garlic oil soak all the way in.

6. 6

   Drain the octopus and cut it into thick pieces.

7. 7

   Arrange the octopus and punched potatoes in a roasting dish, drizzle with half the garlic and olive oil, and roast at 220°C for 15 minutes until the edges crisp.

8. 8

   Heat the remaining oil with the remaining smashed garlic until fragrant, then pour it hissing over everything.

   💡 The oil quantity will feel confessional. It is correct.

9. 9

   Scatter with parsley and serve immediately, while the oil is still sizzling.