Cook the potatoes al dente and allow to cool. Skewer chorizo, pimientos de padrón and potatoes on each of 2 kebab skewers. I like to use 2 skewers that I put in parallel and skewer on them as desired, because the skewers are so much easier to turn and the skewed delicacies do not rotate on their own axis. Now grill until the sausage is crispy brown.
Then sprinkle the pimientos and potatoes with a little coarse fleur de sel and, if necessary, pour a few drops of olive oil over them.
This goes well with an aioli and baguette.
Chorizo Roasario is available in Spanish and Portuguese supermarkets. This is the fresh and not the dried version of the Spanish sausage.
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