1 1/2 pounds (680g) small fingerling potatoes
Kosher salt
2 medium cloves garlic
1/2 teaspoon minced fresh thyme leaves, plus 3 thyme sprigs, divided
1 cup (240ml) extra-virgin olive oil, divided
12 ounces shallots (about 10 shallots; 340g), peeled and trimmed (if shallots are large, cut them in half)
1 scallion, white and light green parts only, roughly chopped
1 small handful flat-leaf parsley leaves, roughly chopped
1 teaspoon (5ml) Dijon mustard
5 tablespoons (75ml) white wine vinegar, divided
1/8 teaspoon smoked paprika
Freshly ground black pepper
12 ounces (340g) shiitake mushrooms, stemmed
3 ounces (85g) baby Russian kale leaves, woody stems trimmed and large leaves torn