Gorete's Portuguese Roasted Octopus (Polvo Assado)

1. Preheat the oven to 400°F or 205°C.
2. Combine all of the spices, onions, garlic, oil and wine in a large roasting pan with a lid (except the salt).
3. Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin.
4. Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head).
5. Wash thoroughly, then add to the roasting pan.
6. Roast uncovered for approximately 1 hour. 
7. Cover then roast for another hour.
8. Cut the potatoes into either quarters or eights, depending on the size of the potatoes (if you're a big potato fan, you can definitely add more of them).
9. When the octopus is tender, add the potatoes and cook for another hour, or so.
10. If the sauce is drying, you can add either more wine or some water.
11. The cooking time will vary depending on the size and thickness of the octopus (adjust the time accordingly), the octopus will shrink significantly.
12. Taste the potatoes, then add more salt if needed, or more spices if desired.
13. Taste the potatoes before adding any salt because the raw octopus has a lot of salt.

Recipe & Photo Credit: Chef Gorete