Octopus and Potatoes with Olives and Chile Recipe

Name: Octopus and Potatoes with Olives and Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large Yukon Gold potatoes; 1 large red onion, sliced; 2 garlic cloves, coarsely chopped; 1/4 cup extra-virgin olive oil plus additional for drizzling; 1/2 teaspoon hot red-pepper flakes; 1/4 cup red-wine vinegar; 1 (15-ounce) can small white beans such as navy, rinsed and drained; 2 (4-ounce) cans octopus in olive oil, drained; 2 tablespoon black-or green-olive tapenade; 1/4 cup coarsely chopped flat-leaf parsley

Servings: persons

1
Peel potatoes and cut into 1-inch pieces.
2
Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt.
3
Simmer, partially covered, until just tender, about 12 minutes.
4
Reserve 1 cup cooking water, then drain.
5
Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes.
6
Stir in red-pepper flakes and cook, stirring, 30 seconds.
7
Add vinegar and cook until most of liquid has evaporated.
8
Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through.
9
Remove from heat.
10
Add more cooking water to moisten if necessary.
11
Sprinkle with parsley and drizzle with olive oil.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds large Yukon Gold potatoes, 1 large red onion, sliced, 2 garlic cloves, coarsely chopped, 1/4 cup extra-virgin olive oil plus additional for drizzling, and more.

Yes, Octopus and Potatoes with Olives and Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Octopus and Potatoes with Olives and Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions