Skip to content
Snack & Appetizers

Octopus with Potatoes

Tender boiled octopus with potatoes, olive oil and fresh parsley: a simple Italian seafood salad to serve as an appetizer or a main course.
Recipe Octopus with Potatoes
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 40 minutes
  • Servings for 4 people

Looking for a seafood main course with potatoes that brings together freshness, flavor and simplicity in one dish? Octopus with potatoes is just that: a celebration of Mediterranean aromas, perfect for summer dinners, special occasions or a quick lunch at the office. It is more than a simple octopus and potato salad: it is a dish everyone agrees on, thanks to the tenderness of the boiled octopus, brightened by a generous handful of chopped fresh parsley in every bite.

If you are wondering how to cook octopus with potatoes so that it turns out tender and juicy without much effort, you are in the right place. With a few ingredients and a little care during cooking, you can make a summery octopus and potato dish that also works for an outdoor aperitivo or an elegant appetizer. The secret to tender octopus is slow cooking: let the octopus release its flavor into the hot water while the potatoes boil, ready to soak up every drop. A drizzle of extra virgin olive oil and a squeeze of lemon complete this easy octopus recipe, perfect for any occasion.

If you like variety and want new ideas once you have tried this boiled octopus with potatoes, take a look at our Pasta with Octopus, a first course full of the flavors of the sea, or the crisp, fragrant Grilled Octopus. Other great options are Cuttlefish with Peas, the elegant Sole with Potatoes or the flavorful Monkfish with Olives and Cherry Tomatoes, for a table that always surprises.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the octopus with potatoes, start by rinsing the octopus carefully. Put it in a large pot, cover it with cold water and bring to a boil, then cook for 35-40 minutes from that point. Let the octopus cool in its cooking water, then rinse it again under running water, remove the skin and cut it into pieces of about 2-3 cm (1 in).
  2. Right after putting the octopus on to cook, rinse the potatoes, put them in a pot of salted water as well and cook for 30 minutes from when the water boils. When they are done, drain, peel and cut them into fairly large pieces. In a serving bowl, combine the potatoes and the octopus pieces and dress with extra virgin olive oil, salt, pepper and chopped fresh parsley. Your octopus with potatoes is ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For even more flavor, add a clove of garlic to the salad and let it rest in the fridge for 30 minutes.

Storage

You can keep your octopus and potato salad in an airtight container in the fridge for one day at most.

Comments