Recipe by: Giada De Laurentiis (Food Network)
Contributed by: Karen
Contributed by: Karen
16 baby New Potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1/4 cup chopped fresh basil leaves
Place the potatoes, chicken stock, lemon juice, 1 Tbsp olive oil, salt and 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 20-25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 Tbsp of the basil. Toss well and garnish with the remaining chopped basil.
KAREN'S NOTES: These are the potatoes that "California Julie" made for the Crow Mt. Hike/Picnic. I pretty much followed the directions, but I added about 3-4 cloves of minced garlic long with the basil. I also didn't measure my basil, I just eyeballed the amount to my liking. My kids LOVED them!!
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1/4 cup chopped fresh basil leaves
Place the potatoes, chicken stock, lemon juice, 1 Tbsp olive oil, salt and 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 20-25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 Tbsp of the basil. Toss well and garnish with the remaining chopped basil.
KAREN'S NOTES: These are the potatoes that "California Julie" made for the Crow Mt. Hike/Picnic. I pretty much followed the directions, but I added about 3-4 cloves of minced garlic long with the basil. I also didn't measure my basil, I just eyeballed the amount to my liking. My kids LOVED them!!
Those look so good.
ReplyDeleteScott really liked those. He'll be glad you posted the recipe. :)
ReplyDelete