They look better on the plate, but here's the basic idea. The wedges will be fluffy on the inside, slightly translucent, and obviously, bright yellow.
2-4 russet potatoes, peeled cut in wedges
3 cloves garlic, chopped
3 Tbsp. oil
1 tsp turmeric
1 Tbsp. salt
1/2 tsp. white pepper
1/2 tsp. ground coriander (optional)
In the base of your pressure cooker, heat the oil until moderately hot. Add the garlic and saute until it just begins to turn golden. Add the turmeric and stir so it colors the oil and begins to release its fragrance, about 30 seconds.
Add the potato wedges, white pepper, salt, and coriander to the pan and toss the potatoes so they are coated in the turmeric oil. Distribute the potatoes so that they form a single layer in the bottom of the pan.
Pour 2-3 Tbsp. hot water into the pan very carefully so that it doesn't wash off the turmeric yellow. The best way to do this is to hold a spoon to the inside edge of the pan and pour water slowly into it so that it slides down the side of the pan without touching the potatoes. You want to add only enough to prevent burning, but not enough that the potatoes are swimming in it.
Place the pressure cover onto the pan and cook the potatoes for 3-4 minutes, releasing the pressure using the cold-water method. Serve by carefully lifting the wedges out of the pan without breaking them.
To make this without a pressure cooker I would simmer them on low on the stovetop, adding small amounts of water throughout the process so that the potatoes don't burn. It will probably take 30-40 minutes.