2In a large bowl mix the rosemary, salt, pepper, nutmeg, cinnamon and ginger. Add 3 tablespoons olive oil and the potatoes. Toss the potatoes well and transfer to a baking sheet. I line mine with a Silpat mat first. Bake for 30 minutes.
3In a small saucepan, combine the chutney, Dijon mustard, Balsamic, honey, and minced garlic. Heat slowly, remove from the stove and whisk in 2 tablespoons of olive oil.
4combine the cooked potatoes, cranberries, and onions. Pour chutney mixture over the top and toss gently. Enjoy!
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