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Lemon Olive Oil Rosemary Potatoes Recipe

Lemon Olive Oil Rosemary Potatoes Recipe

Ingredients:

16 baby new potatoes, halved

2 cups low-sodium chicken stock

6 tablespoons Sonoma Farm Lemon extra-virgin olive oil

1 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/8 cup chopped fresh rosemary leaves

Place the potatoes, chicken stock, lemon juice, 4 tablespoons lemon 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 and 3 tablespoons of the rosemary. Toss well and garnish with the remaining chopped rosemary.