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

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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