Lemon-Basil Potatoes - cooking recipe

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

Preparation

Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and 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, salt and pepper to taste, and 3 tablespoons of the basil.
Toss well and garnish with the remaining chopped basil.