Hobotnica s krumpirom
Octopus with Potatoes For 4 persons: 1.5 kg octopus, 1.2 kg new potatoes, 2 dl olive oil, 200 g cherry tomatoes, 100 g garlic, 30 g parsley, 10 g salt, 1 g pepper
Wash the octopus, remove its “beak” and eyes and pat dry. Halve the peeled medium- sized potatoes and pat them dry, too. Heat the oven to 200 degrees C. Place the potatoes in one layer in a baking dish, season with a little salt (the octopus will release salty liquid), pour over half a quantity of olive oil and mix well. Lay the octopus on the potatoes, season with a little salt and pour over the remaining half of the oil. Put in the oven for 1.5 hours until the octopus is tender and the potatoes are golden. Half- way through, turn the octopus and stir the potatoes. If the octopus releases too much liquid, drain some. Sprinkle with chopped garlic and parsley before serving.
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