Lemon-basil potatoes

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Recipe by: Ina Garten

Show: Everyday Italian

Episode: Working Lunch

Ingredients

  • 16 baby new red potatoes, halved
  • 480ml reduced-salt chicken stock
  • 120ml fresh lemon juice, plus 2 tsp
  • 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
  • Small bunch fresh basil leaves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Lemon-basil potatoes

1) Place the potatoes, chicken stock, lemon juice, olive oil, 1 tsp salt and 1/4 tsp black pepper in a medium saucepan. Bring to a boil over medium-high heat.

2) Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes and place in a serving bowl.

3) Drizzle with the remaining olive oil. Add the lemon zest and 3 tbsp of the basil. Toss well and garnish with the remaining Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped basil.