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Cut the
octopus into small pieces and place in deep
ovenproof dish with sliced potatoes.
Season with pepper, olive oil (half of the amount)
and rosemary springs. Cover with aluminum foil
or greaseproof paper and bake at 200°C for about
45 minutes. Remove the foil and bake another
15-20 minutes until tender. Before serving pour
rest of olive oil, and sprinkle with chopped
garlic and parsley.
Note: octopus will be tender of you prepare
it day before baking. Clean the octopus and
put it in deep freeze overnight. I never use
salt in this dish because octopus is salty enough.
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