0.3 teaspoon pepper black freshly ground for seasoning
0.3 cup basil leaves fresh chopped
1 teaspoon kosher salt for seasoning
0.5 cup juice of lemon fresh
1 teaspoon lemon zest
2 cups chicken stock see low-sodium
2 tablespoons olive oil extra-virgin
Equipment
bowl
sauce pan
Directions
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.
