Lemon-Basil Potatoes (Giada De Laurentiis) |
|
 |
Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
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:
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.
2. 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.
|
|