How to Make It
Cook chopped dry-cured Spanish chorizo in olive oil in a large skillet over medium-high until crispy, 5 to 6 minutes. Remove chorizo; reserve drippings. Add parcooked halved baby Yukon Gold potatoes, sliced garlic, kosher salt, paprika, and chopped fresh oregano to skillet. Cook until golden, 8 to 10 minutes. Add chorizo; top with chopped fresh parsley.