Warm Potato Salad With Spring Ramps

• 12 baby potatoes, I used baby yukons
• 1 bunch ramps (out of season substitute green onions)
• olive oil
• kosher salt and coarse pepper
• 1 rosemary spike
• 6 greek olives
• 1 ounce aged parmeseano-reggiano, shaved
• 1 bunch pea shoots

1. Wash and quarter baby potatoes and place in a metal baking tray. Drizzle olive oil to coat and season with kosher salt and coarse pepper. remove rosemary leaves from the stem and crush/sprinkle on top. Bake at 400 for 15 minutes or until golden brown and cooked thoroughly.
2. Slice olives, discard pits.
3. Remove hunk of good quality parmesean that you keep hidden in the back of the fridge. Prepare approximately 2 dozen curls/shavings with a vegetable peeler.
4. Clean and dry ramps. If you are grilling lamb, toss ramps on the grill whole until nicely charred and then slice. If you are indoor bound, saute the ramps quickly, chop long ends of the greens and dice the white part.
5. Toss all ingredients together. Drizzle a little extra olive oil on top. Serve hot.

potatoes, ramps, olive oil, kosher salt, rosemary, olives, shoots

Taken from food52.com/recipes/11699-warm-potato-salad-with-spring-ramps (may not work)