Potatoes with lemon and basil

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

This delicious and vibrant side dish is perfect for both everyday meals and festive dinners. Small red potatoes are simmered in their skins in a mixture of chicken broth and lemon juice, then tossed with extra-virgin olive oil, chopped basil, and lemon zest, creating a delightfully refreshing flavor. Serve the potatoes with lemon and basil alongside meat or fish. The remaining flavorful broth can be used to make a delicious chicken soup or sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

16 small new potatoes, halved
2 cups lightly salted chicken broth
0.5 cup freshly squeezed lemon juice + 2 tsp.
2 tbsp. l. olive oil
1 teaspoon coarse salt + more to taste
1/4 tsp freshly ground black pepper + more to taste
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

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Cooking the dish according to the recipe:

In a medium saucepan, combine the potatoes, chicken broth, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil over medium heat. Reduce heat and simmer until the potatoes are tender, about 20-25 minutes.
Drain the potatoes and place them in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of basil. Mix thoroughly and sprinkle with the remaining finely chopped basil.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Summer dishes / Dinner / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Potato side dishes / Italian cuisine / Giada De Laurentiis