Oca can be eaten raw (often with salt, lemon, and chili powder) or cooked (boiled, baked, mashed, or fried) with the skins on or off. Use oca as an exciting potato substitute, or pair it with colorful heirloom potatoes to introduce even more color and contrasting textures to your starch. A good starch choice for any roasted meat dish, in New Zealand they particularly enjoy oca with roasted lamb.
In some parts of South America oca is pickled, dried, or candied. It can also be used in jams and pastries.