🇵🇹 Portugal · Food
Polvo à Lagareiro
By eatmundo · August 3, 2026
A classic Portuguese octopus dish roasted in copious amounts of olive oil and garlic. It is traditionally served with smashed potatoes for a rustic, deeply savory experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil the cleaned octopus in a large pot with one whole onion and enough water to cover for 60 minutes until tender; check with a fork for minimal resistance.
- 2
Preheat your oven to 200°C while you drain the octopus and slice the tentacles into large, hearty segments.
- 3
Place the octopus in a large shallow baking tray, surrounding it with peeled, slightly smashed boiled potatoes.
- 4
Generously drizzle the 200ml of olive oil over the octopus and potatoes, ensuring everything is well-coated to prevent drying.
- 5
Scatter the 6 minced garlic cloves over the top and roast in the center of the oven for 20 minutes until the edges of the octopus become slightly crisp.
- 6
Remove the tray from the oven and sprinkle with the chopped fresh parsley and paprika for a vibrant, aromatic finish before serving warm.
Frequently Asked Questions
How do I know the octopus is tender?+
The octopus is ready when a fork slides into the thickest part of the tentacle with almost no resistance.
Can I use frozen octopus?+
Yes, actually freezing the octopus first helps break down the fibers, making it tenderize much faster during boiling.
Should I peel the garlic?+
You can roast it with the skins on for a sweeter, milder flavor, or peeled for direct eating; it is a matter of preference.
What kind of potatoes work best?+
Small 'new' potatoes or waxy varieties hold their shape best when smashed and roasted in the oil.
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