Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a 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(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the parsley leaves and stems.

To the baking dish of partially baked potatoes, add the diced bell pepper(s), 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, quarter and deseed the lemon(s). In a bowl, combine the mayonnaise and the juice of 1 lemon wedge (or 2 wedges for 4 servings); season with salt and pepper. Serve the finished bake topped with the lemon mayo, almonds, sweety drop peppers, and chopped parsley. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!