Potato Nurungji (Crispy Smashed Potato)

Ingredients

• 1 Potato (boiled and halved)
• Olive oil (for drizzling)
• 1 tsp Red chili flakes (Peperoncino)
• 1 pinch Salt
• Mozzarella cheese (for topping)
• Greek yogurt (for the sauce)
• Allulose (for the sauce (or honey/syrup))
• Black pepper (for the sauce)

Steps

1. 1

   Boil the potato until tender, then cut it in half.

2. 2

   Place a sheet of parchment paper down and drizzle with a little olive oil. Place the halved potato on the oil and cover with another sheet of parchment paper.

3. 3

   Using the flat bottom of a wine glass or similar heavy object, press down firmly on the potato to flatten it into a thin, even layer.

4. 4

   Remove the top layer of parchment paper. Season the flattened potato with a pinch of salt, 1 tsp of red chili flakes (peperoncino), and a sprinkle of mozzarella cheese.

5. 5

   Place in the air fryer and cook at 200°C (approx. 400°F) for 10 minutes until the edges are crispy and the cheese is melted.

6. 6

   While the potato cooks, prepare the dipping sauce by mixing Greek yogurt, allulose, and black pepper in a small bowl.

7. 7

   Serve the crispy potato nurungji with the prepared yogurt sauce.

Notes

Nurungji usually refers to scorched rice, but this version uses smashed potatoes for a similar crispy texture. Allulose is a low-calorie sweetener often used in Korean diet recipes; you can substitute it with honey or agave nectar.

Nutrition per serving

• snack
• vegetarian
• air-fryer
• diet-friendly
• potato
• korean-style