For the Potatoes: Heat the water bath of an immersion circulator to 191°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 1½ hours. Reserve.

For the Cilantro Oil: In a sauté pan over medium-high flame, heat oil to 350°F. Add cilantro leaves and fry until translucent and crisp. Strain and transfer cilantro to a Vitamix Commercial blender with olive oil. Blend 30 seconds on high speed. Strain, discarding solids. Bottle and reserve oil.

For the Chimichurri: In a mixing bowl, combine all ingredients with ½ cup Cilantro Oil. Transfer to an airtight container and refrigerate.

For the Epazote-Pistachio Dust: In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Diosa Verde: In a Vitamix Commercial blender, add chiles, cilantro garlic, oil, and ½ cup ice water. Blend 15 seconds on high speed, or until smooth. Transfer mixture to a mixing bowl and fold in mayonnaise. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Octopus: In a pressure cooker over medium flame, heat oil. Add oregano, chile, garlic, and bay leaf. Cook 30 seconds, or until fragrant. Add octopus and cook 3 minutes. Cover with lid. Increase heat until pressure reaches 15 PSI. Reduce heat and cook additional 7 minutes. Remove from heat and let pressure drop to 0 PSI. Transfer to a clean work surface and slice into 1½-inch pieces. Slide 3 pieces on each skewer and set aside.

To Assemble and Serve: Prepare and heat a grill. Grill 1 skewer Octopus until warmed through and crisp. Keep grill hot. Transfer Octopus to a work surface. Brush with Diosa Verde, then sprinkle with Epazote-Pistachio Dust. Set aside. On a work surface, smash Potatoes, then place on the grill. Sear until crispy on all sides. Set aside. Spoon Chimichurri into the bottom of a serving bowl. Top with seared Potato and seared Octopus skewer.