1-Getting Smashed Potato Salad right: starts with simple steps that lead to crispy results. Begin by rinsing and scrubbing 3 pounds of baby Yukon gold potatoes to remove any dirt, then place them in a large pot with a pinch of salt and cover with water. For more tips on roasting potatoes, check out our roasting guide on the blog.

2-Bring the water to a boil and cook the potatoes for 15 to 20 minutes until they are fork-tender, then drain and set them aside. Preheat your oven to 450°F while you cook 6 slices of bacon in a skillet over medium heat for about 5 to 7 minutes until crisp, then let it cool and chop it up. Grease two sheet UBS pans with half of the 4 tablespoons of melted salted butter, arrange the potatoes on the pans, and smash them gently into rough shapes using the bottom of a glass.

3-Brush the potatoes with the remaining butter and season with 1 teaspoon of black pepper and more salt to taste. Bake them for 25 to 28 minutes until deep golden and crispy, then remove from the oven to cool slightly. In a large bowl, whisk together 2/3 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, and 2 grated garlic cloves, seasoning with salt and pepper as needed. Add the baked potatoes, half the chopped bacon, and half the 1/4 cup chopped jarred roasted red peppers, then toss gently to coat before garnishing and serving.