Ingredients

• 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

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Instructions

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. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
2. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.