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Lemon basil potatoes

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Rate this recipe 4/5 (2 Votes)

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

Details

Servings 4
Preparation time 3mins
Cooking time 23mins

Preparation

Step 1

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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