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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila! 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 |
Directions:
1. 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.
2. 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.
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