Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
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Pork Chorizo, Potato & Fig Bake

with Lemon Mayo & Almonds

35 MIN
4 Servings
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From the Test Kitchen

This hearty bake combines tender potatoes, bell peppers, sweet figs, and rich chorizo, which all comes together under a drizzle of preserved lemon mayo and roasted almonds for satisfying crunch.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pork Chorizo, Potato & Fig Bake with Lemon Mayo & Almonds
Title
  • 18 oz Pork Chorizo
  • 1¼ lbs Potatoes
  • 2 Bell Peppers
  • 4 Dried Turkish Figs
  • 1 bunch Parsley
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Sliced Roasted Almonds
  • 1 oz Sweety Drop Peppers
  • ¼ cup Mayonnaise
time-saving
tips & techniques
How To: Chop Herbs
Almonds
How To: Dice a Potato
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 bell peppers. 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 peppers, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper; drizzle with olive oil. 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 labneh & serve your dish
4 Make the lemon labneh & 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

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 bell peppers. 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 peppers, rehydrated figs (draining before adding), and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper; drizzle with olive oil. 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 labneh & 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 labneh & serve your dish
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