Lemon-Basil Potatoes

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

• Ready In: 40 mins
• 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.