Preheat oven to 400°F (200°C). Tossing cubed baby potatoes with olive oil, Italian seasoning, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet and roast for 25-30 minutes, tossing halfway, until golden brown and crispy.

While potatoes roast, make the sauces. For the aioli, whisk together mayonnaise, minced garlic, lemon juice, and salt in a small bowl. For the burger sauce, whisk together mayonnaise, ketchup, mustard, relish, smoked paprika, and onion powder in another small bowl.

Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and press firmly down into the pan. Let cook undisturbed for 2-3 minutes to form a crust. Stir and flip, breaking it apart, and sprinkle with paprika, garlic powder, salt, and pepper. Continue to cook until fully browned and cooked through. Remove from heat.

Assemble the bowls: start with a base of kale, then add potatoes and beef. Top with shredded cheddar cheese. Drizzle generously with both the aioli and the orange burger sauce, then garnish with fresh parsley. Serve immediately.