Ingredients
- 1 Bag potatoes quartered
- 2 cups low-sodium chicken stock
- juice of 1 lemon + zest
- 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
- 1/4 cup chopped fresh basil leaves
Instructions
- 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 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.
