Lemon Olive Oil Rosemary Potatoes Recipe
- Total: 23 min
- Prep: 3 min
- Cook: 20 min
- Yield: 4 servings
- 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.
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