Cut potatoes into thin strips and keep them soaked in water.
Heat oil in a non-stick pan.
Remove potatoes from water and lightly squeeze the extra water and put them in a bowl.
Add salt and turmeric powder and mix.
Add the potatoes to the pan and shallow-fry, stirring to ensure even cooking, till crisp and lightly browned.
Drain and place on absorbent paper.
Serve them hot in shot glasses.