Polvo À Lagareiro

Simmer the octopus with bay leaves until a knife slips easily into the thickest tentacle.

Boil the potatoes in salted water, drain them, and crush each one just enough to split the skin.

Arrange octopus and potatoes in a baking dish with sliced garlic, olive oil, pepper, and sea salt.

Roast until the potatoes are browned and the octopus edges begin to crisp.

Finish with parsley, more olive oil, and lemon wedges at the table.