Saturday, June 5, 2010

Lemon-Basil Potatoes

This is a 2008 Giada De Laurentiis recipe

Lemon-Basil Potatoes
Serves 4

16 baby new potoates, 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 black pepper
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves


Place the potoates, 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 potoates are tender, about about 20 to 25 minutes.

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.

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