Lemon-Basil Potatoes

• 16 baby red potatoes, halved
• 2 cups low sodium chicken broth
• 1/2 cup fresh lemon juice, plus
• 2 teaspoons fresh lemon juice (2 lemons)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon lemon zest
• 1/4 cup fresh basil leaf, chopped

1. Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
4. Drain the potatoes and place in a serving bowl.
5. Drizzle with the remaining olive oil.
6. Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
7. Toss well and garnish with the remaining chopped basil.

baby red potatoes, chicken broth, lemon juice, lemon juice, extra virgin olive oil, kosher salt, fresh ground black pepper, lemon zest, fresh basil leaf

Taken from www.food.com/recipe/lemon-basil-potatoes-304161 (may not work)