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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from Giada De Laurentiis. The lemon and basil give these potatoes a really fresh, clean taste. 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. Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
4. Drain the potatoes and place in a serving bowl.
5. Drizzle with the remaining olive oil.
6. Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
7. Toss well and garnish with the remaining chopped basil.
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