Crisp Confit of Baby Octopus, Housemade Hot Sauce, Warm Potato Salad | Idaho Potato Commission
Octopus - Clean the octopus as needed. - In a large saucepan, poach the octopus in the olive oil on low heat for 2 to 3 hours, until tender. Hot Sauce - Bring the vinegar to a boil, then pour over...
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Ingredients
- 2 pounds tenderized baby octopus
- ½ gallon extra-virgin olive oil
- 1 cup white distilled vinegar
- 1 cup cherry peppers, stemmed
- ½ cup extra-virgin olive oil
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 3 cups Idaho® Fingerling Potatoes, small dice
- ½ cup Spanish onion, small dice
- ½ cup aïoli
- ¼ cup carrot, small dice
- ¼ cup celery, small dice
- Salt
- pepper
- Fresh parsley or chives, chopped, as needed for garnish
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