{"id":76780,"date":"2021-09-24T09:26:18","date_gmt":"2021-09-24T07:26:18","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/polvo-a-lagareiro-roasted-portuguese-octopus-with-garlic-and-potatoes\/"},"modified":"2026-06-12T17:10:52","modified_gmt":"2026-06-12T15:10:52","slug":"polvo-a-lagareiro-roasted-portuguese-octopus-with-garlic-and-potatoes","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/polvo-a-lagareiro-roasted-portuguese-octopus-with-garlic-and-potatoes\/","title":{"rendered":"Polvo \u00e0 Lagareiro: Roasted Portuguese Octopus with Garlic and Potatoes"},"content":{"rendered":"\n
\"Polvo
<\/figcaption><\/figure>\n\n\n\n

Polvo \u00e0 lagareiro is a Portuguese recipe for octopus cooked in water and then roasted in the oven with plenty of olive oil, garlic, bay leaf, parsley, and mashed potatoes called batatas a murro. The dish is often served at festive meals, especially around Christmas. <\/em><\/p>\n\n\n\n

After dessert<\/a>, today we tackle a very common dish during the Christmas period in Portugal, the Polvo in Lagareiro. On the menu, octopus and potatoes, spiced up with a touch of garlic and parsley, as well as a little bay leaf. However, it is the cooking that is surprising: the two main ingredients are indeed cooked in water, boiled, before being browned in the oven to bring a little crispiness to the whole. <\/p>\n\n\n\n

For the record, this method of cooking potatoes, which consists of mashing it a little before browning it, is called “Batatas a murro”, literally “chilled potatoes”. It’s these potatoes that drove Tiktok and Instagram crazy a few months ago. To come back to the end-of-year festive period, if we often consider in France that octopus is a summer product, it is rather advisable to consume it from September until the end of the year! <\/p>\n\n\n\n

\"Polvo
<\/figcaption><\/figure>\n\n\n\n

Au menu<\/h2>