Oca tubers Grown by Guy Singh-Watson at Riverford in the Vendée, France

£3.65 / 350g


These gnarled, vibrant little tubers are oca (also known as New Zealand yams): a Peruvian root veg with a lemony flavour. We grow them on our French farm; planted in March, they grow steadily through summer, before swelling into edible tubers in late autumn. Imagine something akin to a lighter, sharper-tasting potato, and you’re on the right track. Roast, mash or fry – they will lose their bright pink colour and a bit of zesty flavour, but will still be interestingly lemony.

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Country of origin

Grown in
  • France

How to prepare

The creases trap a lot of soil, so they will need a good clean. Soak for 10 mins to loosen the dirt, then scrub well. No need to peel. For maximum lemonyness, eat raw, grated or thinly sliced in a salad or slaw. Alternatively, roast whole for 20 mins with a little oil and salt; they won’t be worlds away from a roast spud. They are also good cooked very lightly – simply chop into 2cm pieces and sauté in a pan with a little oil and salt for 10 mins.


Store in the fridge; will keep well for over a week.

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