Grilled Octopus with Crispy Potatoes & Creamy Lemon Sauce

Directions

1. Tenderize and Cook the Octopus

1. Bring a large pot of water to a boil with smashed garlic, bay leaf, and peppercorns.
2. Add the octopus and simmer gently for 45–60 minutes until tender.
3. Drain and pat dry with paper towels.

2. Prepare the Crispy Potatoes

1. Preheat the oven to 220 °C (425 °F).
2. Toss baby potatoes with olive oil, smoked paprika, salt, and black pepper.
3. Roast on a baking sheet for 25–30 minutes until golden and crispy.

3. Make the Creamy Lemon Sauce

1. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
2. Chill until serving.

4. Grill the Octopus

1. Preheat a grill pan or outdoor grill over high heat.
2. Drizzle the octopus with olive oil and season with salt and black pepper.
3. Grill for 4–5 minutes per side until nicely charred and smoky.
4. Drizzle with fresh lemon juice just before serving.

5. Assemble and Serve

1. Arrange grilled octopus tentacles on a serving dish with the crispy potatoes.
2. Spoon creamy lemon sauce on the side.
3. Garnish with freshly chopped parsley and a drizzle of extra olive oil if desired.
4. Serve warm and enjoy!

Tips & Variations

• For extra smoky flavor, finish the octopus over a charcoal grill.
• Add roasted cherry tomatoes or sautéed greens for extra color and freshness.
• Swap Greek yogurt for sour cream or crème fraîche for a creamier sauce.

Serving Suggestions

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