Lemon Parsley Potatoes - cooking recipe

Ingredients

1 lb red potatoes, quartered
2 cups low sodium chicken broth
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon fresh ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup fresh parsley, chopped

Preparation

Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.