Roasted Octopus and Oven-Baked Potatoes with Parsley and Rosemary

Salsa Huichol
The recipe for roasted octopus and oven-baked potatoes with parsley and rosemary is delicious; it’s a spicy-flavored octopus, oven-roasted with potatoes, parsley, and rosemary. You will love how easy and delicious it is, we assure you it’s the perfect combination.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 1.5 kilos octopus
  • 1 bunch aromatic herbs
  • 1 potato, (approximately 100 g)
  • 5 tablespoons olive oil
  • 3 tablespoons salsa, Huichol® habanero
  • 1 tablespoon sea ​​salt
  • 1 teaspoon black pepper
  • 1 kilo new potatoes, (for the potatoes)
  • 1 head garlic, cut in half (for the potatoes)
  • 1/2 cups olive oil, (for the potatoes)
  • 3 tablespoons parsley, finely chopped (for the potatoes)
  • 2 tablespoons rosemary, finely chopped (for the potatoes)
  • 2 tablespoons salt, (for the potatoes)
  • 1 teaspoon black pepper
Preparation
15 mins
1h 30 mins
Low
  • Preheat the oven to 190°c. Place this in the first step.
  • Boil water in a medium pot, and when it reaches a boil, add the herbs.
  • Take the octopus by the head and dip it into boiling water three times. Add the potato, which will be our cooking indicator for the octopus. To know if the octopus is cooked, insert a knife into the potato, and if it goes in smoothly, you will know it is ready.
  • For the potatoes: spread the potatoes on a baking tray and bake for approximately 25 minutes, stirring occasionally. Remove from the oven.
  • For the roasted octopus: cut the octopus tentacles into medium pieces. Place them in a bowl and season with olive oil, Huichol® habanero sauce, salt, and pepper.
  • Heat a grill pan over high heat and grill the octopus for 5 minutes.
  • To serve: place the potatoes on a large plate and on top of them the roasted octopus tentacles.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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