Hassel-Back Potatoes with Onions
6 medium sized potatoes
2 large onions, sliced
1 cup white wine
5 pieces whole allspice
3 bay leaves
2 cups boiling water
3 tablespoons olive oil
2 teaspoons table salt
1/2 teaspoon turmeric
Peel and slice the potatoes to a uniform thickness and place in a deep baking dish.
In a pan, heat the olive oil and fry the onions until golden.
Add the wine, the boiling water and other ingredients and cook for about 20 minutes.
Pour all the sauce over the potatoes and place in the oven at 160 C (320 F) for 60 minutes.