Lemon-Basil Potatoes

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Ingredients

  • 16 baby new potatoes, halved
  • 500ml low-sodium chicken stock
  • 125ml fresh lemon juice, plus 2 tsps
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt, plus extra for seasoning
  • 1/4 tsp freshly ground black pepper, plus extra for seasoning
  • 1 tsp lemon zest
  • 5g fresh basil leaves, chopped

Use imperial measurements

Method

How to make Lemon-Basil Potatoes

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.

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