Pork Chorizo, Potato & Fig Bake with Almonds & Lemon Mayo
Easy Prep & Cleanup

Pork Chorizo, Potato & Fig Bake

with Almonds & Lemon Mayo

35 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This hearty bake combines tender potatoes, sweet peppers, figs, and rich chorizo, which all comes together under a drizzle of preserved lemon mayo.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Pork Chorizo, Potato & Fig Bake with Almonds & Lemon Mayo
Title
  • 10 oz Pork Chorizo
  • ¾ lb Potatoes
  • 1 bunch Parsley
  • 4 oz Sweet Peppers
  • 2 Dried Turkish Figs
  • ¼ cup Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
How To: Dice a Potato
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Start the bake
1 Start the bake

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 large 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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

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 stems of the peppers; remove the cores, then large dice.

Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced peppers, 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. 

Finish & serve your dish
4 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Roughly chop the parsley leaves and stems. Serve the finished bake topped with the lemon mayo, almonds, and chopped parsley. Enjoy! 

Tips from Home Chefs

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Pork Chorizo, Potato & Fig Bake

Start the bake
1 Start the bake

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 large 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.

2 Prepare the remaining ingredients

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 stems of the peppers; remove the cores, then large dice.

Prepare the remaining ingredients
Finish the bake
3 Finish the bake

To the baking dish of partially baked potatoes, add the diced peppers, 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. 

4 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Roughly chop the parsley leaves and stems. Serve the finished bake topped with the lemon mayo, almonds, and chopped parsley. Enjoy! 

Finish & serve your dish
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