Octopodi Recipe

Inspired by Vasili's

Time1h

Serves4

confit potatoes, garlic puree, lemon, evoo, crispy garlic, fresh herbs

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Ingredients

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1
Prepare the Potatoes
Wash and peel the small potatoes. Cut them into halves or quarters depending on their size.
2
Confit the Potatoes
In a saucepan, combine the potatoes, enough EVOO to cover them, and a pinch of salt. Cook on low heat for about 30 minutes or until the potatoes are tender.
3
Make the Garlic Puree
While the potatoes are cooking, take 4 cloves of garlic and roast them in a pan with a little EVOO until golden and soft. Blend the roasted garlic with 2 tablespoons of lemon juice and a pinch of salt until smooth.
4
Prepare Crispy Garlic
Thinly slice the remaining 2 cloves of garlic and fry them in a small amount of EVOO over medium heat until golden and crispy. Drain on paper towels.
5
Plate the Dish
Once the potatoes are cooked, drain them from the oil and place them on a serving plate. Drizzle with garlic puree, garnish with crispy garlic, and sprinkle fresh herbs, salt, and pepper to taste.