Pre-heat a convection oven to 180°C. Thoroughly wash the potatoes and pat dry.
Divide the potatoes into eighths.
In a bowl, mix together the olive oil, turmeric, cayenne pepper and salt, then add the potato pieces and coat them in the marinade. Spread the pieces out on a baking tray and bake for about 40 minutes.
Mix together the two sour creams and the salt. Finely chop the wild garlic and stir it in.
Serve the potato wedges with the wild garlic sour cream.