Lemon-Oregano Grilled Octopus with Roasted Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender octopus marinated in lemon and oregano, grilled to smoky perfection and served with herb-roasted potatoes. This greek-inspired seafood (mediterranean) ready in about 105 minutes pairs cleaned octopus tentacles, freshly squeezed 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Oregano Grilled Octopus with Roasted Potatoes take to make?

Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Oregano Grilled Octopus with Roasted Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cleaned octopus tentacles from drying out.

Can I substitute ingredients in Lemon-Oregano Grilled Octopus with Roasted Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Oregano Grilled Octopus with Roasted Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Oregano Grilled Octopus with Roasted Potatoes?

Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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