My mom used to make oven roasted potatoes by cutting them into quarters, putting EVOO on them and putting in a "covered casserole dish" at some high temperature!
Don't remember the spices sorry to say!
The lid on the casserole dish was to keep the "HOT" oil from spraying/spitting/getting all over the inside of the oven and smoking up the kitchen, (learned the hard way!).
Does anyone know how this should be done, I searched recipes, they just call for a regular roasting pan, witch gives me doubts as to there authenticity! Unless you like cleaning an oven, LOL.
I'm learning to cook, and need all the correct help I can get.