Lemon-basil potatoes
- Number of Servings: 4
Ingredients
16 baby new potatoes, halved 2 cups low-sodium chicken stock 1/2 cup fresh lemon juice, plus 2 teaspoons 1 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
Place the potatoes, chicken stock, lemon juice, 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.
Drain the potatoes and place in a serving bowl. Drizzle with olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Drain the potatoes and place in a serving bowl. Drizzle with olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
Number of Servings: 4
Recipe submitted by SparkPeople user PERIWINKLEJENN.
Nutritional Info Amount Per Serving
- Calories: 123.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.1 g
- Protein: 3.1 g
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