To begin, place the octopus in a large pot with the halved onion, bay leaves, and salt. Cover with water and bring to a gentle boil. Reduce to a simmer and cook for 40–50 minutes until the octopus is tender when pierced with a fork. Transition to preheating the oven.

Set the oven to 200°C (fan 180°C). This high heat will help achieve the signature golden edges in the final roast. Move on to preparing the potatoes.

In a separate pot, boil the potatoes in salted water for 15–20 minutes until just tender. Drain and allow them to steam dry for a few minutes. Prepare to lightly crush them next.

Place the potatoes on a baking tray lined with parchment. Gently press each one with the back of a spoon or your palm to split the skin slightly, allowing the oil and garlic to seep in during roasting. Proceed to preparing the garlic oil.

In a small pan over low heat, warm the olive oil with crushed garlic until fragrant but not browned. This infuses the oil without losing the fresh flavour of the garlic. Transition to assembling for roasting.

Arrange the cooked octopus on a large roasting tray alongside the crushed potatoes. Drizzle generously with the garlic infused olive oil, season with black pepper, and sprinkle with chopped parsley. Move to roasting.

Place the tray in the preheated oven and roast for 20–25 minutes, turning the octopus halfway through to ensure even crisping. Continue until the potatoes are golden and the octopus edges caramelised. Proceed to final garnishing.

Transfer to a warm serving platter, spooning over any remaining oil from the tray. Serve immediately with crusty bread for dipping and a crisp green salad for balance. Presentation tip: Arrange the octopus tentacles in a natural curve to highlight their texture.