Print

Grilled Octopus Salad With Waffle-Cut Sweet Potato Fries

Grilled Mediterranean 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.

Appetizer/Salad course.

  • Author: The Peasants Daughter
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Category: Appetizer
  • Method: Grilling/Roasting
  • Cuisine: Mediterranean

Ingredients

  •  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)

Instructions

  1.  Grill octopus as per instructions and set aside.
  2.  Preheat oven to 400°F
  3.  Peel your sweet potatoes and cut them in half crosswise.
  4.  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.
  5.  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).
  6.  Spread the sweet potatoes evenly on a baking sheet and sprinkle with sea salt.
  7.  Bake until the potatoes are crisp and golden, about 8 to 10 minutes.
  8.  Assemble a layer of sweet potato waffle fries on a plate, top with two octopus tentacles.
  9.  Add some microgreens or parsley for garnish.
  10.  Serve with lemon wedges and a drizzle of olive oil.