Photo: Lemon-Basil Potatoes Recipe
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
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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By V.C.
VA
on November 21, 2011
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Very good, very fresh. I usually don't like lemon but the balance was perfect, not overwhelming.
By HaylieBelle
on October 11, 2011
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All I can say is it was like spring in a bite! This dish was amazing!
By Martini-1
on August 26, 2011
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I love potatoes and I really enjoyed this dish!
I did vary the recipe slightly by using a blend of olive oil & butter. I also added additional lemon juice; trebled the quantity of lemon zest and basil; and garnished it with crispy fried sliced onions. The result was delicious and I've added it to my list of regular/repeat recipes.
Thanks Giada.
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