These baked potato rounds are cooked on a skewer and make a great treat at your next family gathering.
Preheat oven to 350F.
Rinse potatoes, leave skin on for now and dry them well with a paper towel.
Poke the skin with a fork several times and place them in aluminum foil.
Bake for 30 minutes.
Remove from oven and let cool.
In the meanwhile, take leaves from rosemary and chop finely, add to a medium pan with butter and crushed garlic and cook until garlic has softened.
Peel cooled potatoes and slice them into thin rounds.
Thread potatoes onto skewers.
Place skewers in an oven tray, season with salt and pepper, and drizzle with rosemary and garlic flavored butter from the pan.
Bake for another 10 minutes at 350F, until they reach the desired crunchiness.