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Preheat oven to 220°C/200°C fan forced. Grease 24 holes of a 30ml (1 ½ tbsp) mini muffin pan with olive oil.
Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over medium-high heat. Uncover the pan and cook for 15 minutes or slightly longer, depending on their size. The potatoes should be tender when pierced with a small sharp knife or skewer. Drain and set aside on a tray to cool.
Halve potatoes and place cut-side up in the prepared muffin pan holes. Use your thumb or the back of a small spoon to press down in the centre of each potato to make an indentation and form a tart shell shape.
Combine butter and syrup in a small bowl. Brush potato shells with maple mixture. Season with salt. Roast for 25-30 minutes or until golden brown. Set aside to cool slightly. Carefully lift potato shells out of the muffin pan and transfer to a baking tray.
Place a brie wedge in each potato shell. Top each with ½ tsp chutney. Roast for 5 minutes or until the brie has softened and the potato is warm. Drizzle with extra maple syrup, and serve.