BC Warba New Nugget Potatoes with Cream, Garlic and Dill

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Growing up on a farm in Abbotsford, my parents cultivated a large vegetable garden on our farm, the potato patch easily taking up half the plot. Thankfully we all enjoyed this inexpensive way to feed our family of nine. The dying foliage in mid-summer signaled harvest time, and Dad, with a pitchfork in his work-worn hands, would make his way up and down the rows carefully digging at the mounds to unearth the potatoes. We children followed closely behind, our hands sifting through the warm dirt and calling out in victory whenever we thought we had discovered the largest one. The harvest was stowed in wooden bins in the root cellar, covered in burlap sacks and lime dust for winter storage.

(Above: Charlotte Lepp digging for potatoes on her family’s Gladwin Road farm, approx 1970)

King Frederick II of Prussia introduced Europeans to the exotic South American tuber in 1700’s, tricking local farmers into planting more of the “apple of the earth” by posting soldiers around the potato fields to protect them, instantly making them a valuable commodity. I’m sure King Frederick and my German heritage are to blame for my potato obsession!

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.  My family teases that I must be the only person who makes a meal entirely from potatoes, but once you try this recipe, I’m sure you’ll 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.


2 lbs BC  Warba New Nugget Potatoes
(or use any Nugget Potatoes later in the season)
1/2 Tbsp salt for boiling potatoes
1/2 tsp salt for seasoning the sauce
1 Tbsp olive oil or butter

1/2 medium onion finely diced
1 garlic clove pressed
3/4 cup heavy whipping cream
1/4 cup fresh dill chopped


Rinse gently under running water, if necessary. As BC Warba New Nugget potatoes are harvested before they set their skin, there’s 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 don’t burn. The lower and slower you sauté the onions, the sweeter they’ll be.

Add 1 finely minced garlic clove and sauté 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.