Cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch), then add the potatoes into a stockpot, all in a flat layer, and then fill with water, just enough to barely cover the potatoes, season generously with salt, and heat with a high heat

After 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a fork to ensure they are done; you kind of want them al dente), drain the potatoes into a colander and rinse under cold water, then shake off any excess water

Heat a large fry pan with a medium heat, and add in the olive oil, then immediately add in the chopped garlic, and mix continuously

After 1 minute and the garlic is fragrant (you don't want to brown it), add in the dried cilantro, dried dill, ground turmeric, and crushed red pepper, quickly mix together, then add in the boiled potatoes and season with salt & pepper, mix together until well mixed, and then lightly sauté the potatoes for about 5 minutes, mixing them every minute so they sauté evenly

Once the potatoes are lightly sautéed, about 5 minutes, turn off the heat, add in the chopped fresh cilantro, chopped fresh parsley, and lemon juice, gently mix together until well mixed

Transfer the potatoes into a large serving dish, serve warm or at room temperature, enjoy!