Garlicky Roasted Potato Salad with Wilted Kale and Tahini Dressing - Dinner With Julie

Ingredients

• 4-6 slices bacon (optional)
• 2 lb. Yukon Gold potatoes, cut into big bite-sized pieces
• canola or olive oil
• 4 garlic cloves (3 thinly sliced)
• 1/3 cup grated Parmigiano-Reggiano
• 1/4 cup tahini
• 2 Tbsp. water
• 3 Tbsp. lemon juice
• 1/4 tsp. salt
• 1/2-3/4 lb. kale, stems and center ribs discarded and leaves very thinly sliced crosswise