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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.
Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.
To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, pickled peppers, and chopped parsley. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a medium baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.
Meanwhile, roughly chop the figs; place in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.
To the baking dish of partially baked potatoes, add the diced bell pepper, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Drizzle with olive oil; season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, pickled peppers, and chopped parsley. Enjoy!
Tips from Home Chefs