Creamy Skillet Roasted Potatoes

Fresh chives, cheese and cream are the ultimate, timeless pairing for white potatoes. Take your taters to all-star status with our plant-based version.

Prep: 5 mins | Cook: 30 mins | Serves: 6

Is there anything better than roasted potatoes? Whether it’s for breakfast, lunch or dinner, roasted potatoes are always a hit, no matter the audience. The only downfall is that roasting in the oven can take a long time. Instead, parboil the potatoes beforehand, with the skin on, and then fry them off in a skillet with olive oil.

Keeping the skin on retains at least 50% of the potato’s fibre to support a healthy digestive system. Potato skins are also rich in potassium, an important mineral shown to help lower blood pressure.

If possible, we recommend using a cast iron skillet, such as those from Le Creuset, to achieve the perfect caramelisation without impacting your health. To create the creamy, cheesy vegan sauce, you’ll need our foolproof Béchamel recipe. It’s made using Almo Milk and takes all of 15 minutes to whip up.


  • 1/2 cup Almo Béchamel Sauce
  • 4 Nicola potatoes, parboiled, skin on
  • 1 tbsp olive oil
  • Fresh chives, chopped
  • Vegan cheese, optional
  • Sea salt
  • Black pepper


  1. Scrub potatoes under running water and remove any deep bruises. Slice potatoes into quarters and do not peel. Place in a large pot of salted water, bring to the boil and cook until just tender, about 7-10 minutes. Once tender, remove from heat and drain well. 
  2. Heat olive oil in a large skillet over medium heat and add parboiled potatoes. Season with salt and pepper and fry, untouched, until potatoes are golden and crusty underneath, about 5 minutes. Flip potatoes and gently smash into the skillet with a potato masher, cooking for a further 5 minutes.
  3. Drizzle with Almo Béchamel Sauce and continue to cook, stirring occasionally, until potatoes are golden and crispy all over, about 2 minutes more. Top with vegan cheese and transfer to the oven to grill for 2 minutes. Finish off with a sprinkle chopped chives and serve warm in the skillet.