Lemon-Basil Potatoes

Name: Lemon-Basil Potatoes
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 16 baby new potatoes, halved; 2 cups low-sodium chicken stock; 1/2 cup fresh lemon juice, plus 2 teaspoons; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 1 teaspoon lemon zest; 1/4 cup chopped fresh basil leaves

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Total: 23 min

Prep: 3 min
Cook: 20 min

Yield: 4 servings

Total: 23 min

Prep: 3 min
Cook: 20 min

Yield: 4 servings

Ingredients

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16 baby new potatoes, halved

2 cups low-sodium chicken stock

1/2 cup fresh lemon juice, plus 2 teaspoons

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1 teaspoon lemon zest

1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.