<span>Octopus + Ink </span> Baked Potato

Octopus + Ink Baked Potato

By Gretchen Thomas

<span>Octopus + Ink </span> Baked Potato

Serves 2

Active Time - 5 minutes. Total Time - 90 minutes

Inspired by traditional Pulpo Gallego which is the simple combination of octopus, boiled potatoes, pimentón de la vera, olive oil and salt, this riff pulls in Martha Stewart’s delicious and crazy easy baked yukon potato recipe, that Instragram went crazy for. Drizzle with some squid ink sauce and you’ve got a photo-worthy side dish.

Yukon potato with octopus and drizzle of squid ink

2 medium sized yukon gold potatoes, washed and patted dry

1 can of Ramon Peña octopus

1 tablespoon of squid ink sauce

Extra Virgin Olive Oil, we used La Boella Premium

Sprinkle of sweet Pimentón de la Vera

Sprinkle of finishing salt, we used Amagansett sea salt


1 - With your oven rack placed in the center, preheat your oven to 325F.

2 - Place the potatoes directly on the oven rack. Do not wrap with foil or pierce holes. Bake for 90 minutes, undisturbed.

3 - Remove the potatoes from the oven, place on serving plate, allow to cool slightly.

4 - gently slice the potatoes in order to open them. Top with octopus, and drizzle generously with olive oil, squid ink sauce, salt and pimentón.

squid ink in jar