Peel and cube the potatoes into uniform pieces. Place in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until completely tender when pierced with a fork.

While potatoes cook, prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes.

Add chopped onions to the beef and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Add cumin, paprika, salt, black pepper, and tomato paste to the beef mixture. Stir well to combine. Add raisins and chopped olives, mixing thoroughly. Cook for 2-3 minutes, then remove from heat and let cool. Fold in chopped hard-boiled eggs.

Drain the cooked potatoes thoroughly and return to the pot. Mash until completely smooth with no lumps. Season with salt and let cool until comfortable to handle, about 10 minutes.

Set up your workspace with a bowl of water nearby to keep hands moist. Take about 1/3 cup of mashed potato and flatten it in your palm into a disc about 4 inches across.

Place 2-3 tablespoons of the beef filling in the center of the potato disc. Carefully fold the edges up and around the filling, sealing completely and shaping into a smooth oval or round ball. Ensure no filling is exposed.

Repeat with remaining potato and filling to make 8 papa rellenas. Place on a plate and refrigerate for 15 minutes to firm up.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). You need enough oil to submerge the papa rellenas halfway.

Carefully lower 2-3 papa rellenas into the hot oil using a slotted spoon. Fry for 4-5 minutes, turning occasionally, until deep golden brown all over.

Remove with slotted spoon and drain on paper towels. Repeat with remaining papa rellenas.

Serve hot with aji verde sauce, lime wedges, or your favorite Peruvian salsa on the side.