Roasted Octopus and Oven-Baked Potatoes with Parsley and Rosemary

Name: Roasted Octopus and Oven-Baked Potatoes with Parsley and Rosemary
Prep time: 105 min
Cook time: 90 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 17-02-2016

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.