I love how well ingredients go together in this Garlic Thyme Fondant Potatoes with Braised Octopus. Tender red wine braised octopus and melt-in-your mouth potatoes. This dish has it all for all the seafood lovers!
Octopus, made at home, can it get any better? Yes! Pair it with garlic thyme fondant potatoes and meet my idea of food heaven. ♡
When we go out and I see octopus on a menu, I almost always order it. The thing about octopus is that it can either melt in your mouth, or resemble the little bits of rubber if undercooked. When properly cooked, octopus is not chewy, but rather tender with just a bit of bite.
There’s no special tricks about cooking an octopus and I promise you it’s actually super easy to make at home. So next time, when you have a special occasion, keep this recipe in mind.
WHERE TO FIND OCTOPUS
Beautiful octopus can be found at most Asian markets and select specialty stores. It might come whole, or in pieces and almost always frozen so no need to overpay for the defrosted one.
When shopping for octopus, you might be lucky enough to find it already cooked. If that’s the case, you can shorten the braising time in this recipe and only cook the octopus for 10-20 minutes (depending on it’s size) just to get that flavour from the sauce. Then go straight to the grill.
MAKING GARLIC THYME FONDANT POTATOES WITH BRAISED OCTOPUS
Here’s how this magic happens.
If I’m cooking octopus at home I like to go by long and slow cooking method which results in a super tender and flavorful dish. I always braise it first on the stove top over low heat to tenderize it, then let it cool down and quickly grill it at high heat so it gets a nice char. Grilling boost the flavour of the octopus, forming crispy exterior bits, while retaining tender interior. I find it’s easier to braise it the day before, and then just grill it quickly before dinner the next day.
When I was looking for a nice sauce to pair with my braised octopus I stumbled upon octopus recipe by Chef John from Food Wishes. I immediately got inspired! I have made a few alterations to suit my taste, including substituting white wine with red in the sauce and upgraded the fondant potatoes with some duck fat and garlic.
These melting potatoes are amazing! They are roasted in some duck fat in a cast iron pan until the edges are all golden brown and crispy. Then they are finished by roasting in a garlic and thyme sauce until the insides are so nice and soft they melt in your mouth! It’s one of those game changing side dishes that once you try it, you’ll never go back!
Garlic Thyme Fondant Potatoes with Braised Octopus
Ingredients
Braised Octopus
- 2 lb fresh or frozen octopus
- 2 tbsp olive oil
- 1 large yellow onion diced
- 4 garlic cloves crushed
- 2 bay leaves
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 cup red wine
- 1/2 cup water
For the Sauce
- 1 cup reserved braising liquid (strained)
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly chopped Italian parsley
- 1 tsp salt
Garlic Thyme Fondant Potatoes
- 6 large yellow potatoes
- 2 tbsp duck fat recommened
- 1 tbsp olive oil
- salt and pepper to taste
- 4 garlic cloves peeled and crushed
- 8 sprigs of fresh thyme
- 1 1/2 cups chicken stock
Instructions
Braised Octopus
- Combine all the ingredients except for octopus and red wine in the sauce pan. Cook over medium-high heat until onion starts to soften up, about 5 minutes. Pour in the red wine and water. Bring to a boil and transfer octopus into the braising liquid. Cover and turn the heat to low. Simmer for 1 hour or until tender. Flip the octopus halfway trough the cooking process. Turn off the heat and transfer octopus into a bowl covering with the braising liquid. Let cool in cooking liquid, then chill in the fridge overnight.
Garlic Thyme Fondant Potatoes
- Cut off ends of potatoes, stand potatoes on end, then cut off the skin from top to bottom shaping it into a uniform barrel.
- Rinse potatoes in cold water to wash off any starches.
- Preheat your oven to 430°F – 220°C.
- Place a cast iron or other oven proof heavy frying pan on medium to high heat with olive oil and duck fat. Once melted add the potatoes end side down. Season with salt and pepper. Add the thyme and garlic in the hot fat around the potatoes. Cook until brown, about 3 minutes. Check the bottom to make sure it doesn’t burn.
- Once potatoes are brown, turn them over and brown the other side. Then add the chicken stock and bring to a boil. As soon as the stock boils, place in the oven at 430°F – 220°C for 30 minutes. Most of the stock should be evaporated by the time they are cooked.
For the Sauce:
- When ready to serve, remove the octopus from the braising liquid and place it on a cutting board. Set aside the liquid, we will need it for the sauce. Carefully wipe off the purple slimy coating from the octopus as much as possible using a paper towel. Brush the octopus with some olive oil.
- Preheat the grill and char the octopus 3-4 minutes per side or until some nice grilled marks are formed and the octopus is fully heated through. Set aside.
- To make the sauce, whisk all the ingredients in the bowl and check for seasoning.
- Slice the octopus into smaller pieces and serve it with Garlic Thyme Fondant Potatoes. Spoon over the sauce and enjoy!
Notes
- When shopping for octopus, you might be lucky enough to find it already cooked. If that’s the case, you can shorten the braising time in this recipe and only cook the octopus for 10-20 minutes (depending on it’s size) just to get that flavour from the sauce. Then go straight to the grill.
- I find it’s easier to braise the octopus a day before, and then just grill it quickly before dinner the next day.
More Grilled Recipes:
Grilled Chicken Shawarma Pita Pockets
Mediterranean Dip Baba Ghanoush
I absolutely adore octopus but have never attempted it at home. Thanks for giving me the me the inspiration (and guidance) to do so!
Thank you Yvonne! Hope you give it a try soon!
I absolutely love love love octopus, but to be honest – I’m a little nervous to cook it. I don’t want it to come out super chewy. But this recipe looks amazing and has definitely given me the boost I need to give it a go! Looks amazing 🙂
Thanks Kristen! The best part is that no crazy techniques are needed to cook the octopus at home for it to be tender. Just some patience!
This looks absolutely divine! I’ve never thought to actually cook octopus at home…I think I find it intimidating. You make it sound like a possibility!
All it takes is a first try to be hooked Riz 🙂 Thanks for stopping by!
Well, you had me at duck fat and fondant potatoes! That part alone sounds divine, yet I have always wanted to try cooking octopus at home. Thanks for sharing your recipe to braise the octopus, Liliya – it sounds delicious and definitely doable at home. I am looking forward to trying it!
Thank you so much Denise! Hope you really like it!
This dish is stunning. Absolutely made my day and I am the same as you, I ALWAYS order the octopus!
I’ve only tried octopus once and I’ve never attempted to cook it myself. This looks like an elegant meal. Thanks for the tips on cooking it!