Lepp Farm Market to give away $25 gift certificate

Lepp Farm Market to give away $25 gift certificate

This month’s recipe is B.C. Warba New Nugget Potatoes with Cream, Garlic and Dill

  • Jun. 18, 2018 12:00 p.m.

Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.

To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.

Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.

The contest ends at 5 p.m. on Monday, July 9.

The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from June 15.


So easy. So indulgent. So worth it! The delicate early sweet nuggets make this dish even sweeter.

Easily recognized by their unique pink eyes, the delicate B.C. Warba new nugget potatoes are harvested before they set their skin. Refrigerate until ready to cook to keep them from discolouring.


2 lbs. B.C. Warba new nugget potatoes (or use any nugget potatoes later in season)

1/2 tbsp. salt for boiling potatoes + 1/2 tsp. more 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


1) Rinse gently under running water, if necessary. As B.C. 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.

2) 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.

3) 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 saute the onions, the sweeter they’ll be.

4) Add one finely minced garlic clove and saute another minute, stirring constantly.

5) 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 two minutes.

6) Stir in 1/4 cup chopped fresh dill then remove from heat and pour sauce over potatoes.

7) 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.