Lemon Parsley Potatoes

• 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

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.

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

Taken from www.food.com/recipe/lemon-parsley-potatoes-373897 (may not work)