My mom used to make these cornmeal type, pan fried, biscuits for lack of a better word. They were heavy and hot! We would slice them open and slather them with fresh butter, OH, yea!!!!
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!
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.