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Preheat oven to 425°F. Scrub potatoes and cut into 3/4- to 1-inch pieces. In a 13-by-9-inch baking pan, combine potatoes, 2 tablespoons oil, salt and, if desired, cayenne. Toss to coat. Roast for 25 to 30 minutes or until potatoes are tender, stirring occasionally.
Meanwhile, for chutney dressing, snip any large pieces of chutney. In a small bowl, combine chutney, the remaining 1 tablespoon oil, lemon juice and curry powder. Add half of the chutney dressing to the hot potatoes. Toss to coat. Add spinach to the hot potato mixture; toss gently. If desired, sprinkle with pine nuts. Serve with the remaining chutney dressing.