We also cut up a big head of this guy, tossed with olive oil, salt and pepper and roasted at 425 degrees. Roasting vegetables is one of my favorite ways to prepare them.
I cut the potato into small cubes, tossed with a bit of olive oil and cooked/sauteed in the cast iron skillet. I put a lid on top for a few minutes to steam the potatoes and speed the process. It comes out with an incredible taste (especially if you do a good job curing your cast iron) and just the right crispness.