Lemon-Oregano Grilled Octopus with Roasted Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender octopus marinated in lemon and oregano, grilled to smoky perfection and served with herb-roasted potatoes. This Greek-inspired seafood recipe (mediterranean), ready in about 105 minutes, pairs octopus tentacles, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 2 lbs cleaned octopus tentacles and simmer gently for 45 minutes until tender when pierced with a fork. Drain and let cool.
  2. Step 2: In a bowl, whisk together 1/4 cup lemon juice, 4 tbsp olive oil, 2 tsp dried oregano, 4 minced garlic cloves, 1/2 tsp salt, and 1/2 tsp black pepper. Cut octopus into 2-inch pieces and toss in marinade. Refrigerate for at least 1 hour.
  3. Step 3: Preheat oven to 400°F. Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and crisp, tossing halfway.
  4. Step 4: Preheat grill or grill pan to high heat. Grill marinated octopus pieces for 3-4 minutes per side, until edges are charred and smoky.
  5. Step 5: Serve grilled octopus over roasted potatoes, sprinkled with 2 tbsp chopped fresh parsley.

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