BC Warba New Nugget Potatoes with Cream, Garlic and Dill
Today the Fraser Valley potato harvest starts with the delicate Warba nugget potatoes, easily recognized by their unique pink eyes and harvested before they set their skin.Β My family teases that I must be the only person who makes a meal entirely from potatoes, but once you try this recipe, Iβm sure youβll understand why. There simply is no better way to celebrate their spring arrival than with this simple, indulgent but oh-so-worth-it creamy recipe.
BC Warba New Nugget Potatoes with Cream, Garlic and Dill
Ingredients
2Β lbs BCΒ Warba New Nugget Potatoes
(or use any Nugget Potatoes later in the season)
1/2 TbspΒ salt for boiling potatoes
1/2 tspΒ salt for seasoning the sauce
1 TbspΒ olive oil or butter
1/2Β medium onion finely diced
1Β garlic clove pressed
3/4 cupΒ heavy whipping cream
1/4 cupΒ fresh dill chopped
Instructions
Rinse gently under running water, if necessary. As BC Warba New Nugget potatoes are harvested before they set their skin, thereβs no need to scrub. Choose potatoes that are all the same size to ensure even cooking. You can cut them in half if desired or leave them whole, as I prefer.
Place potatoes in a pot and cover with cold water. Bring to a boil, add 1/2 Tbsp salt and boil for 15-20 minutes or until easily pierced with a fork. Drain potatoes.
In a separate pan, add 1 Tbsp olive oil. Add finely diced onion and saute over low to medium heat until golden and soft, stirring occasionally to ensure onions donβt burn. The lower and slower you sautΓ© the onions, the sweeter theyβll be.
Add 1 finely minced garlic clove and sautΓ© another minute, stirring constantly. Add 3/4 cup heavy whipping cream and 1/2 tsp salt, or add salt to taste, bring to a boil and let simmer an additional 2 minutes. Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes.
Toss potatoes in sauce until evenly coated. Cover with lid to keep warm until ready to serve. The cream sauce will naturally thicken as it rests off the heat.
