Total Time
40mins
Prep 15 mins
Cook 25 mins

This is from Giada De Laurentiis. The lemon and basil give these potatoes a really fresh, clean taste.

Ingredients Nutrition

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.
Most Helpful

5 5

Excellent. Used russets since I had them and water instead of the chicken broth since I had none. Still, very tasty and refreshing. Tossed in a little lemongrass with the chopped basil, too.

5 5

We loved these! I used baby Yukons since I had them on hand. The potatoes were very lemony which suited us fine, but may not be to all tastes. Will definitely make again and again.

5 5

I tripled this recipe and used Idaho potatoes, and it was just lovely. Very refreshing, lemony flavor and the basil really enhanced the dish. I served to company and everyone was delighted.