- Total: 23 min
- Prep: 3 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 518 mg
- Total: 23 min
- Prep: 3 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 518 mg
Ingredients
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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.
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