Sautéed Potatoes and Octoupus

Name: Sautéed Potatoes and Octoupus
Yield: 2 servings
Cuisine: American
Ingredients: 5 Potatoes (small to medium); 150 grams Boiled octopus; 6 Cherry tomatoes; 10 Snow peas; 10 grams Butter; 1 tbsp Soy sauce; 1 Olive oil; 1 Italian-style shichimi spice (optional)

cookpad.japan @cookpad_jp

I wanted to use the freshly-picked spring potatoes that my parents sent me.

Roll the potatoes as you cook, because they'll be more delicious if browned evenly! If you heat the cherry tomatoes well, they will be very sweet.
You could also use boiled firefly squid (the insides are sooo tasty) or boiled scallops instead of octopus. Also use asparagus, string beans, or snap peans instead of snow peas! For serving 2. Recipe by haru

I wanted to use the freshly-picked spring potatoes that my parents sent me.

cookpad.japan @cookpad_jp

I wanted to use the freshly-picked spring potatoes that my parents sent me.

Saved

Ingredients

2 servings

5Potatoes (small to medium)
150 gramsBoiled octopus
6Cherry tomatoes
10Snow peas
10 gramsButter
1 tbspSoy sauce
1Olive oil
1Italian-style shichimi spice (optional)

Saved

Steps

1

Wash the potatoes unpeeled and chop into bite-sizes. Microwave until you can poke a hole with a skewer.
2

Chop the octopus into bite-sizes. Remove the stems from the cherry tomatoes. Remove the stems and strings from the snow peas.
3

Heat olive oil in a frying pan (optional: add garlic for seasoning). Stir-fry the potatoes over medium heat.
4

When the potatoes are browned, add cherry potatoes and stir-fry some more. Add snow peas and octopus to finish.
5

Stir-fry until the skin of the cherry tomatoes burst. Drizzle in the soy sauce and turn the heat off. Add butter and toss.
6

Season with Italian-style shichimi spice, or if unavailable, salt and pepper, and serve.