Lemon-Basil Potatoes

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 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 freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

1. Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black 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 and 3 tablespoons of the basil.
7. Toss well and garnish with the remaining chopped basil.

baby new potatoes, chicken, lemon juice, extravirgin olive oil, kosher salt, freshly ground black pepper, lemon zest, fresh basil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-basil-potatoes-recipe.html (may not work)