Lemon-Basil Potatoes

Submitted by Maureenie

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

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

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.

Reviews

[bluesnugs]

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.

 

[LucyS-D]

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.

 

[katie b.]

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.

 

[Outta Here]

This is a great change from buttered parsley potatoes, and healthier! Great flavors. Since I am making the budget stretch further these days, I saved the cooking liquid for soup. Thanks for posting this keeper! Made for Fall 2008 My-3-Chefs.