If you have never grilled an octopus before — read my Mediterranean Grilled Octopus article here.
Many fishmongers sell just the tentacles too, which is what we’re using here. You can frequently find frozen pre-cooked tentacles if you’re short on time. Freezing doesn’t significantly alter the quality so feel free to use those.
This octopus recipe is delicious hot or cold. It is perfect as an appetizer or salad. It is also quite beautiful to look at, I think, and it is very simple to put together. From an elegant dinner party to a casual BBQ or picnic in the park, this is a lovely meal.
You can use sweet potatoes, yams, or even regular old potatoes.
To achieve this waffle-cut effect, you will need a mandoline that has a waffle-cut blade attachment.
I like to coat my potatoes in lard and various spices before roasting to crispness in the oven. Frying will obviously also work.
There is an infinite variety of spice-rubs you can use. Octopus is a sweet, mild meat. Grilled simply as I describe, you can up the heat factor of your waffle fries for a nice contrast if you prefer. Similarly, you can keep it mild. Whatever you have on hand will work so do not take my spice mixture as gospel.
Have you made this recipe? Let me know what you think in the comments.Print
Grilled Octopus Salad With Waffle-Cut Sweet Potato Fries
Impressive presentation and a lovely meal that is simpler to make then it looks. Much of this can be prepared ahead and assembled the day-of.
Perfect for an elegant dinner party or a casual summer picnic.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Category: Appetizer
- Method: Grilling/Roasting
- Cuisine: Mediterranean
- Grilled octopus tentacles (2 per person). For a detailed description on grilling octopus, read my article Mediterannean Grilled Octopus by clicking here.
- 2 sweet potatoes (or as per your potato/yam preference)
- 1 tablespoon of lard or fat/oil of your choice
- Hot smoked paprika
- Garlic powder
- Sea salt
- Lemon wedges and olive oil (for serving)
- Parsley or microgreens (for garnish)
- Grill octopus as per instructions and set aside.
- Preheat oven to 400°F
- Peel your sweet potatoes and cut them in half crosswise.
- With a mandoline outfitted with its waffle-cut blade, thinly slice the potatoes into waffle-cut rounds, making sure to remember to rotate the sweet potato 90 degrees between every cut.
- In a large bowl coat the waffle-cut sweet potatoes with melted lard and then the hot smoked paprika and garlic powder (about 1 teaspoon of each).
- Spread the sweet potatoes evenly on a baking sheet and sprinkle with sea salt.
- Bake until the potatoes are crisp and golden, about 8 to 10 minutes.
- Assemble a layer of sweet potato waffle fries on a plate, top with two octopus tentacles.
- Add some microgreens or parsley for garnish.
- Serve with lemon wedges and a drizzle of olive oil.