This recipe can be doubled but be careful with the amount of chicken stock and lemon juice. I use a little less of each when I double it. It is an easy side dish and works with any kosher chicken or meat recipe. Although better warm, it’s a still good at room temperature.
16 baby new potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
3 1/2 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
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.
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.