Smashed Potato Salad

Preheat the oven to 450°F.

Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, flipping occasionally, 5 to 7 minutes; let cool then chop and reserve.

Grease two sheet pans with 2 tablespoons of the melted butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons melted butter, then sprinkle with 1 teaspoon salt and 1 teaspoon pepper.

Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.

In a large bowl, combine the mayonnaise, sour cream, dill, parsley, chives, and garlic. Season with a pinch of salt and pepper. Add the potatoes, half the bacon, and half the chopped roasted peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, roasted peppers, dill, and chives.