1 pound Fingerling potatoes, cut in half or quarters for 1-inch pieces
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon sweet smoked paprika, divided
1/3 cup honey
1/3 cup lemon juice
1/3 cup tahini
1 head of kale, de-stemmed and torn into bite-sized pieces
1/3 cup roughly chopped toasted hazelnuts
1/4 teaspoon each sea salt and freshly ground pepper, plus more to taste
Preheat the oven to 400 degrees. Mound the potatoes on a large baking sheet and toss with the olive oil, 2 teaspoons smoked paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Spread the potatoes out in a single layer and roast them until just tender and brown, about 30 minutes, turning once. Set aside to cool.
While the potatoes are cooking, prepare the other ingredients. In a small bowl, whisk together the honey, lemon juice, tahini, and remaining smoked paprika. Place the kale in a large bowl and add the dressing, massaging it into the kale for about 2 minutes, or until the kale softens.
Fold the hazelnuts into the kale, reserving 1 tablespoon for garnish, then fold in the potatoes adding salt and pepper to taste. Divide equally among plates and garnish with the reserved hazelnuts.