Does anyone know how to properly cook papas secas (peruvian dried potatoes) I have been trying to make dish "Carapulcra", which is a stew made with papas secas, chicken/pork, aji panca (chili), peanuts etc. I have found a couple of recipes on the web and made some that turned out well, but i was unclear about how to cook the dried potatoes. They are hard as a rock when you buy them, and one recipe called for "toasting" them in a pan prior to soaking them in broth for 30 minutes and then putting them in the stew. The other recipe called for soaking them for a water for an hour or 2 before cooking - no "toasting" involved. What I actually did was pan fry them in a little oil, but since they have the consistency of rocks, only some of them absorbed the oil, and they fried inconsistently - different shades of darkness, etc. (they start out as a translucent yellow).
Thanks for the advice!