Heat a cast iron skillet with about 1 Tablespoon olive oil in it. Remove the chorizo from the package and put it in the skillet. Cook on high until it starts to break up, then reduce heat to very low and simmer for about 45 minutes - or until the fat is cooking out and the meat is starting to crisp. 

Cut the small, baby potatoes in half lengthwise. Push the chorizo to the sides of the pan and lay the potatoes onto the skillet bottom, cut side down. Pushing and moving the chorizo, continue to place the potatoes in the pan until they are all in. 

Push the chorizo over the potatoes and into the crevasses. You'll see little potato rounds peeking out of the pan.

Reduce the heat to very low, cover the pan, and cook for about 45 more minutes, or until the potatoes are fork tender. Remove from the heat and serve hot!

Sound delicious? Oh yes they were!