Store in the fridge; will keep well for over a week.
The creases trap a lot of soil, so they will need a good clean before eating. Soak for 10 mins to loosen the dirt, then scrub well. No need to peel. Oca come in all sorts of shapes and sizes, and can be cooked whole, or chopped.
Grate or slice and serve in a salad or slaw. Alternatively, roast in a hot oven for 20 mins with a little oil and salt - cooked like this they aren’t a world away from a roast spud, it’s just as if a slight shake of vinegar has been added. Riverford Chef Bob thinks they are at their best when just lightly cooked – simply chop into 2cm pieces and sauté in a pan with a little oil and salt for 10 mins.