You are cooking: Fremantle Octopus with Roasted Potato and Salsa Brava
calculating... February 26, 2021

Fremantle Octopus with Roasted Potato and Salsa Brava

  • 2 people
  • 20mins
  • 20mins
  1. Pre-heat the oven to 200C.
  2. In a bowl toss the potatoes with olive oil and salt. Spread onto the oven tray lined with baking paper and roast until golden brown.
  3. In a small pot combine diced tomatoes, sugar, 2tbsp olive oil and dash of salt. Reduce over medium heat until it starts to thicken, about halfway.
  4. In about 10 minutes both your sauce and potatoes should be getting ready. Heat up a non-stick pan for the octopus.
  5. Add the remaining olive oil to the pan, cook the octopus on both sides until golden color and season to taste. Should take 1-2 minutes on each side. Remove from pan and cut to bite size pieces for plating.
  6. Spread the tomato sauce onto a large plate, top it with the potatoes and octopus. Garnish it with aioli, chili mayo and oregano.
  7. Enjoy!
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  • 200 g Steamed Fremantle Octopus
  • 500 g Kipfler Potatoes, cut to bite size pieces
  • 1 tbsp Vegetable Oil
  • 500 g Diced Tomatoes, fresh or canned
  • 3 tbsp Olive Oil
  • 1 tsp Sugar
  • Aioli
  • Chili Mayo
  • Oregano, optional
  • Salt

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