Peel your potatoes, and cut them into 2 to 3-inch chunks/cubes.

Transfer to a large pot, and cover with water. Season with turmeric and kosher salt. Preheat the oven to 450 degrees.

When your potatoes are fork-tender, drain your boiled potatoes and transfer to a baking dish and shake into a single even layer. You don't want to use a baking sheet here, as you want a dish with a deeper divet so oil doesn't spill out. A cast-iron pan can work here as well. Allow your potatoes to slightly cool before adding over oil, about 5 minutes.

Add over your oil. You want your potatoes about halfway submerged in oil.

Fry in the oven until golden brown, about 40 to 50 minutes, tossing periodically to ensure all sides of the potatoes get crispy. They should be golden brown and crisp on the outside, and tender inside. Keep going if the outside of your potatoes are more pale.

Transfer to a paper towel-lined plate to drain any excess oil. Finish with flaky salt.