Baked Octopus with Potatoes (Htapodi me Patates sto Fourno)

A Taste of the Aegean

“There’s something magical about the scent of octopus slow-baking in the oven with tender potatoes, garlic, and bay leaves—it instantly transports me to a little seaside village in Greece, where simple ingredients come together to create the most comforting meals.

This recipe is a true classic in Greek households, especially during Lent or any time we crave a wholesome, hearty dish without meat.

The octopus is first gently cooked with wine and vinegar to bring out its natural flavor, then baked with golden potato wedges, onion, and a light tomato sauce until everything is beautifully infused and tender.It’s the kind of dish yiayia would prepare on a Sunday, filling the kitchen with aromas that make you feel at home before you even take a bite.

Whether you’re observing Lent or simply looking to bring a bit of Greek island soul to your table, this dish will win you over with its rustic charm and rich flavors.

Buy the Ingredients

1 octopus (about 1.5 kg)

4 large potatoes

1 large onion

1 garlic clove

A little tomato passata or crushed tomatoes (Pummaro-style)

2–3 bay leaves

½ cup white wine

½ cup vinegar

Olive oil

Salt and paprika

Directions

Prepare the octopus:. Clean the octopus thoroughly—remove the eyes, the beak, and the inside of the head (hood).

Cook the octopus: Place it in a pressure cooker along with the wine, vinegar, and one bay leaf. Close the lid and cook on high heat for about 20 minutes from the time the pressure builds.

Prep the potatoes: Meanwhile, peel and cut the potatoes into wedges.

Boil them in a pot of salted water just until they start to soften but still hold their shape. Drain and transfer them to a baking dish.

Combine ingredients: Once the octopus is done, cut it into pieces and add it to the baking dish with the potatoes.

Add the thinly sliced onion and garlic, a sprinkle of paprika, a bit of tomato passata, a couple of bay leaves, and a little of the octopus’ cooking liquid.

Bake: Cover the dish with parchment paper and foil. Bake in a preheated oven at 200°C (fan setting).

After 20 minutes, uncover and bake for another 10 minutes until it gets a nice color and the sauce thickens slightly.-