Fill large pot with water, bring to boil, season with sea salt.

Add potatoes, cook 5-7 minutes until tender but not falling apart.

Strain potatoes, set aside to cool. Peel turmeric root using a spoon (wear gloves to avoid staining).

In mixing bowl, combine yogurt, honey, lime zest, apple cider vinegar, grated garlic, turmeric root, turmeric powder, salt, olive oil. Mix, taste for seasoning.

Heat skillet over medium-high. Add enough olive oil to cover pan bottom for frying.

Lightly smash each potato with glass or weighted object, keeping some texture.

When oil is hot, fry potatoes 2-3 minutes per side until crispy. Drain on paper towel.

Fry sage leaves in same pan for 20-30 seconds. Drain on paper towel.

Assemble: Spread sauce on plate, stack potatoes, sprinkle flakey salt, fried sage leaves.