Saffron Potatoes with Chorizo

I first made this for Mother's Day and it has quickly become one of our favorite warm weather dishes. It makes a nice, easy weeknight dinner. It is also great on the weekends when you can't be bothered to get out of the pool and need something simple for when you finally do drag yourself out. On either occasion, I like to simply serve with salad. What you'll need:
1 lb new potatoes, baby Yukon Golds are divine if availablegood pinch of saffron4 oz Chorizo sausageolive oil, salt, pepper

Cut potatoes into large bite sized pieces and place into pot of water with saffron. Add a pinch of salt and boil until soft, but not overcooked - about 10 to 15 minutes. Drain and return to pot with a good drizzle of olive oil, adding salt and pepper to taste. Sauté until potatoes start to crisp and skins start to brown.
Next add the Chorizo in chunks that are similar in size to the potatoes. Let cook just long enough for the sausage to release its oil to coat the potatoes, about 3-5 minutes (over medium heat). At this point the Chorizo will be warmed and it is ready to serve. You could also serve this as an hors d'oeuvre by putting one piece of potato and Chorizo each on a cocktail stick.
My favorite dish to serve with these potatoes is the 1905 Salad from the Columbia Restaurant. What a great combination for a lovely summer meal.