from Gourmet magazine via smittenkitchen.com.
The original recipe called for 1 teaspoon of kosher salt, but I thought that was a bit too much--you may want to revert to the original amount. I roasted my potatoes at 350 degrees for an hour, turning them after one half hour.
I love blue cheese dressings and this one from the Seattle Times is very good. The cayenne adds an extra punch. I like my blue cheese dressing chunky, so I didn't bother blending this in the food processor.
From Cooking Light magazine. I used light cream cheese, but full fat everything else. Although the recipe stated that the pimientos should be undrained, I drained mine for a thicker consistency. I think the smoked paprika adds wonderful flavor to this.