BLT Salad with Crispy Smashed Potatoes

• While potatoes cook, wash and dry produce. • Zest and quarter lemon. Pick and roughly chop fronds from dill. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomato lengthwise; cut crosswise into ¼-inch-thick half-moons. 

• Carefully open potato bag (watch out for steam!); add a drizzle of oil and toss to coat. Transfer potatoes to an oiled baking sheet. Using the bottom of a glass or a potato masher, smash each potato until ½ inch thick. Drizzle with oil and season generously with salt, pepper, and as much lemon zest as you like. • Roast potatoes on top rack until browned and crisp, 15-20 minutes. TIP: Flip potatoes during the last 5 minutes of roasting so they get crispy on both sides.

• While potatoes roast, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Meanwhile, in a small bowl, whisk together smoky garlic herb sauce, mayonnaise, sour cream, juice from half the lemon (whole lemon for 4 servings), and as much dill as you like.