BCfresh Warba New Nuggets are the West Coast’s answer to a UK favourite, Jersey Royals. Warbas are the ideal local new potato to deliver the nutty flavour and perfect texture to this fantastic recipe.

Crushed Warba Potatoes

Our answer to the UK favourite Jersey Royals, BCfresh Warba New Nuggets are the perfect local potato to deliver the flavour and texture in this fantastic recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 750 g BCfresh Warba New Nugget potatoes washed and halved about 1.5 lbs
  • 2 sprigs of rosemary
  • 4 whole garlic cloves crushed with the blade of a knife, or hand
  • 4 shallots peeled and finely diced
  • 150 ml olive oil
  • 3 tsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • table salt and sea salt
  • freshly ground black pepper
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped chives


  • Combine the potatoes, the rosemary and garlic in a saucepan, cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. Cook until soft (approx 20 minutes).
  • Meanwhile, cook the shallots gently in the olive oil for 5 minutes and set aside. When the potatoes are done, drain them, removing the rosemary and garlic. Place the potatoes in a bowl, pour over the shallot-olive oil mixture, add the wholegrain mustard and vinegar and crush with a fork or balloon whisk. Generously season with table salt, sea salt and freshly ground black pepper. Stir the chopped herbs into the potatoes.
  • Serve warm or at room temperature with a tablespoon of creamed horseradish stirred through.


An easy way to peel shallots is to drop them into a pan of boiling water for 1 minute. Remove them from the water, and the skins should peel off easily.