Preparation method:
Clean, peel and medium-dice the potatoes. Immerse them in a saucepan of salted water and cook them al dente. Drain them and set them aside in a large bowl. Heat another pot and add the bacon. When it starts to melt, add a little water and brown it. Book.
Heat the pan where you fry the bacon, still a little greasy, then add the garlic and lightly toast it. Turn off the heat, remove it and drain it on paper towels. Set it aside. In a blender, combine the hard-boiled eggs, cream, mustard and about 1 tablespoon of olive oil in which you sautéed the garlic, bacon included. Mix well.
Taste and adjust the salt if necessary, adding black pepper if desired. Mix well. Transfer the cream to a bowl and add the red onion and parsley, mixing everything together. Pour the cream over the potatoes in the bowl and mix gently in upward motions.
Reduce the bacon to crumbs and sprinkle with parsley. If desired, garnish with a sprig of parsley and half a cherry tomato. Serve and enjoy your sensational bacon batatonese! Enjoy your meal!
This bacon batatonese is so successful here that every time I bring it to gatherings with family or friends, everyone asks me for the recipe. It’s perfect as an accompaniment to roast meats, chicken, fish, and of course, a nice weekend barbecue.
