Ingredients

• 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

Instructions

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.