Place the potatoes, chicken stock, lemon juice, olive oil, salt and black pepper in a medium saucepan. Bring to the 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 and basil, toss well and garnish with the remaining basil.