Lemon-Basil Potatoes

9 ingredients
7 steps

Ingredients

  • 16 baby red potatoes, halved
  • 2 cups low sodium chicken broth
  • 1/2 cup fresh lemon juice, plus
  • 2 teaspoons fresh lemon juice (2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon lemon zest
  • 1/4 cup fresh basil leaf, chopped

Directions

  1. 1
    Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
  2. 2
    Bring to a boil over medium-high heat.
  3. 3
    Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
  4. 4
    Drain the potatoes and place in a serving bowl.
  5. 5
    Drizzle with the remaining olive oil.
  6. 6
    Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
  7. 7
    Toss well and garnish with the remaining chopped basil.

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