Smothered Potatoes

American patriot, Benjamin Franklin, and his food predilections. One of the drafters of the Declaration of Independence and a singer of the US constitution, he was also a great proponent of local American produce as a way to avoid dependence on foreign imports. 

According to the Benjamin Franklin Tercentenary web site, was a fan of cranberries, maple syrup, and Indian corn.

He was also interested in foods of other cultures. While he was in London he learned about tofu. 1770, his letter to John Bartram, accompanied by few soybeans. And there was a description of a “cheese” made from China, the first document of tofu by American.

Back in Franklin day, the French thought potatoes, were poisonous, Franklin took part in changing their minds about the New World vegetable.

Research Source: Smithsonian Online

Our smothered potatoes make a wonderful side dish; serve with chicken or pork chops.

Smothered Potatoes

Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:

1 tablespoon extra virgin olive oil

1/2 cup onions, chopped

salt and pepper to taste

1/4 teaspoon crushed red pepper

2 large potatoes, peeled and thin sliced

1 (10.5 oz.) can cream of mushroom soup

1/4 cup water

Directions:

In large skillet, heat oil over medium heat. Add onions, salt, pepper and crushed red pepper, stirring, cook about 3 minutes. Add potatoes, stirring. 

Stir in cream of mushroom soup and water. Bring to boil, reduce heat to simmer, cover, cook about 10 to 12 minutes, turning occasionally, until potatoes are tender. Enjoy!