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Export 8 ingredients for grocery delivery
Step 1
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
Step 2
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 pepper. Halve lengthwise; remove the ribs and seeds, then large dice.
Step 3
3 Finish the bake To the baking dish of partially baked potatoes, add the diced 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.
Step 4
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!
Step 5
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
Step 6
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 pepper. Halve lengthwise; remove the ribs and seeds, then large dice.
Step 7
3 Finish the bake To the baking dish of partially baked potatoes, add the diced 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.
Step 8
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!