AVOCADO POTATO SALAD

AVOCADO POTATO SALAD 4 slices bacon, diced 2 avocados, halved, seeded and peeled 1/4 cup chopped fresh cilantro leaves 2 tablespoons olive oil 2 tablespoons freshly squeezed lime juice Kosher salt and freshly ground black pepper, to taste FOR THE POTATOES 2 pounds russet potatoes, peeled and cut into 1-inch cubes 2 tablespoons olive oil 5 cloves garlic, minced 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper, to taste Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until tender. Set aside and let cool. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside. In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, olive oil and lime juice; season with salt and pepper, to taste. Stir in potatoes and gently toss to combine. Serve at room temperature, garnished with bacon and cilantro, if desired.