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Octopus and Potatoes with Olives and Chile


Octopus and Potatoes with Olives and Chile Recipe

Ingredients:
  • 1 1/2 pounds large Yukon Gold potatoes
  • 1 large red onion, sliced
  • 2 garlic cloves, coarsely chopped
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 1/2 teaspoon hot red-pepper flakes
  • 1/4 cup red-wine vinegar
  • 1 (15-ounce) can small white beans such as navy, rinsed and drained
  • 2 (4-ounce) cans octopus in olive oil, drained
  • 2 tablespoon black-or green-olive tapenade
  • 1/4 cup coarsely chopped flat-leaf parsley
Directions:
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Rank

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