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, bell pepper, sweet 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 Bell Pepper
    • 1 bunch Parsley
    • 2 Dried Turkish Figs
    • ¼ cup Mayonnaise
    • 1 tsp Preserved Lemon Purée
    • 2 Tbsps Sliced Roasted Almonds
    • ½ oz Sweety Drop Peppers
    time-saving
    tips & techniques
    Almonds
    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 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.

    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 stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.

    Finish the bake
    3 Finish the bake

    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.

    Make the lemon mayo & serve your dish
    4 Make the lemon mayo & serve your dish

    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, sweety drop peppers, 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 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.

    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 stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Roughly chop the parsley leaves and stems.

    Prepare the remaining ingredients
    Finish the bake
    3 Finish the bake

    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.

    4 Make the lemon mayo & serve your dish

    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, sweety drop peppers, and chopped parsley. Enjoy!

    Make the lemon mayo & serve your dish
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