---
title: Polvo à Lagareiro (Roast Octopus with Potatoes)
servings: 4
prep time: 15 minutes
cook time: 80 minutes
source: https://mycibora.com/recipes/polvo-a-lagareiro
---

Gather @bay leaf{2%leaf} and @fresh parsley{0.5%bunch}.

Bring a large pot of water to a boil with the @onion{1} and bay leaves.

Dip the @octopus{1.2%kg} into the boiling water three times, holding it by the head, before submerging it fully — this curls the tentacles evenly. Reduce to a simmer.

Simmer, partially covered, until a knife slides into the thickest part of a tentacle with no resistance, 50–60 minutes. ~{1%hours}

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

Punch each roasted @potato{600%g} once with the side of a fist or a jar — batatas a murro is a literal name — so it splits open without falling apart.

Drain the octopus and cut it into thick pieces.

Arrange the octopus and punched potatoes in a roasting dish, drizzle with half the @garlic{8%clove} and @olive oil{150%ml}, and roast at 220°C for 15 minutes until the edges crisp. ~{15%minutes}

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

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