Best 19 Potatoes With Rosemary Recipes

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Are you looking for a culinary journey that takes you to the heart of rustic flavors? "Potatoes with Rosemary" emerges as a delightful dish that captures the essence of simplicity and elegance. Prepare to embark on a culinary adventure, where humble potatoes transform into a symphony of taste, infused with the aromatic charm of rosemary. Discover the secrets behind creating this classic dish, unraveling the delicate balance of textures and flavors that make it a timeless favorite.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ROSEMARY POTATOES WITH GARLIC



Roasted Rosemary Potatoes with Garlic image

This Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs red potatoes, left whole if small,halved or quartered if large
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
salt, preferably the coarse variety
fresh ground pepper

Steps:

  • Preheat oven to 400.
  • Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
  • Drizzle with the oil and toss well to evenly coat.
  • Sprinkle with the rosemary, salt and freshly ground pepper.
  • Toss again.
  • Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
  • Serve hot.
  • Serves 6.

Nutrition Facts : Calories 153.5, Fat 4.8, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 25.7, Fiber 2.9, Sugar 2, Protein 3.1

POTATOES WITH ROSEMARY



Potatoes With Rosemary image

Make and share this Potatoes With Rosemary recipe from Food.com.

Provided by Leahs Kitchen

Categories     Potato

Time 1h50m

Yield 1 pie dish, 6-8 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 large onions, thinly sliced
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
4 medium sized potatoes, scalloped
1 cup half-and-half

Steps:

  • Heat butter in a large skillet until melted.
  • Add onions, rosemary, salt and pepper.
  • Cook over low heat until onions are soft and browned slightly about 20 minutes.
  • Arrange 1/2 of the potato slices on the bottom of a 10"x 1 1/2" greased pie dish.
  • On top of the potatoes add 1/2 the onion mixture.
  • Repeat steps 4 and 5.
  • Pour half and half over the top.
  • Cover with aluminum foil and bake at 350F for 1 hour.
  • Uncover and cook for 20 minutes longer.
  • Cut into wedges to serve.

Nutrition Facts : Calories 251.1, Fat 12.5, SaturatedFat 7.8, Cholesterol 35.3, Sodium 274.9, Carbohydrate 31.7, Fiber 3.9, Sugar 3.3, Protein 4.6

CRISPY ROSEMARY POTATOES



Crispy Rosemary Potatoes image

You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

Provided by cookiedog

Categories     Breakfast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Bring a large kettle of salted water to a boil.
  • While the water heats, cut the potatoes in half (do not peel them).
  • Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
  • When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
  • Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
  • Heat a large, heavy skillet over medium-high heat.
  • Add the olive oil, then quickly add the potatoes.
  • Salt and pepper the potatoes well.
  • Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
  • Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
  • Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
  • Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
  • Serve the potatoes hot.

Nutrition Facts : Calories 296.6, Fat 13.7, SaturatedFat 1.9, Sodium 595.6, Carbohydrate 40.2, Fiber 5, Sugar 1.8, Protein 4.7

ROASTED YUKON POTATOES WITH ROSEMARY



Roasted Yukon Potatoes with Rosemary image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Kosher salt freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 224 calorie, Fat 11 grams, SaturatedFat 2 grams, Carbohydrate 30 grams, Fiber 3 grams, Protein 13 grams

ROASTED PARMESAN ROSEMARY POTATOES



Roasted Parmesan Rosemary Potatoes image

Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 ½ pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  • Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g

ROSEMARY POTATOES



Rosemary Potatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
  • Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

ROASTED BABY POTATOES WITH ROSEMARY



Roasted Baby Potatoes with Rosemary image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
  • Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 5

8 ounces new potatoes
3 cloves garlic, smashed
1 sprig fresh rosemary, leaves finely chopped
Kosher salt
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
  • Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!

Nutrition Facts : Calories 149 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES



Fancy Crusted Rosemary Scalloped Potatoes image

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Provided by Mackenzie Schieck

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
  • Mix Parmesan cheese, rosemary, and garlic together in a bowl.
  • Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
  • Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
  • Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
  • Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
  • Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
  • Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

"Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results." Shannon Koene - Blacksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into wedges
2 garlic cloves, minced
3 tablespoons olive oil
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1-1/2 teaspoons Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

POTATOES WITH LEEKS AND ROSEMARY



Potatoes With Leeks and Rosemary image

Make and share this Potatoes With Leeks and Rosemary recipe from Food.com.

Provided by jovigirl

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon butter
2 lbs russet potatoes, peeled and thinly sliced
1 large leek, chopped (white part only)
1 cup chicken broth
1 cup dry white wine
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
  • Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
  • Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.

HONEY AND ROSEMARY SWEET POTATOES



Honey and Rosemary Sweet Potatoes image

Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.

Provided by Coco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
¼ cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
  • Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g

OVEN-ROASTED ROSEMARY POTATOES



Oven-Roasted Rosemary Potatoes image

Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

1 pound small red new potatoes, washed and well dried
3 sprigs fresh rosemary
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.

POTATOES WITH ROSEMARY



Potatoes With Rosemary image

Provided by Florence Fabricant

Categories     easy, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 pound small white potatoes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh rosemary leaves
Salt and freshly ground black pepper
1/4 cup water or dry white wine

Steps:

  • Quarter the potatoes and toss them in a bowl with the olive oil, rosemary and salt and pepper to taste.
  • Place them in a nonstick skillet large enough to hold them in a single layer. Place the skillet over high heat for five minutes, turning the potatoes once during this time. Add the water or wine to the pan, reduce the heat to low, cover the pan and cook for 20 minutes longer, turning the potatoes once or twice as they cook.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 1 gram

BELLA'S ROSEMARY RED POTATOES



Bella's Rosemary Red Potatoes image

The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

Provided by BELLAROUGE

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 50.9 g, Cholesterol 22.9 mg, Fat 19.4 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 154.9 mg, Sugar 3.8 g

ROASTED POTATOES WITH ROSEMARY



roasted Potatoes with Rosemary image

In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too they don't need any attention; you just leave them in the oven till you're ready to serve.

Provided by pjsanders22

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to gas mark 7, 425°F (220°C).
  • Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat the oil needs to be very hot then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC



Rosemary Potatoes with Roasted Heads of Garlic image

This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!

Provided by Dotty Snyder Grohman

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 16

Number Of Ingredients 7

4 pounds new red potatoes, cut into 1-inch pieces
2 large heads garlic, top third sliced off and discarded
½ cup butter, cut into pieces
3 sprigs fresh rosemary, chopped
1 cup dry white wine
½ cup extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
  • Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g

2.) BABY POTATOES WITH ROSEMARY



2.) Baby Potatoes With Rosemary image

This is the starch for the Easter dinner from Good Housekeeping. Receipe #1 was roast leg of lamb with figs and wine

Provided by Nana Lee

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

5 lbs assorted small potatoes (red, white, purple, golden)
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon fresh coarse ground black pepper
rosemary sprig (to garnish)

Steps:

  • Preheat oven to 425ºF.
  • Cut each potato in half or into quarters if large.
  • Place potatoes in large bowl & toss with olive oil, chopped rosemary, salt, and pepper.
  • Put into roasting pan (17" by 11 1/2").
  • Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender.
  • Garnish with rosemary sprigs.

Nutrition Facts : Calories 207.3, Fat 5.7, SaturatedFat 0.8, Sodium 362.7, Carbohydrate 35.8, Fiber 5.5, Sugar 2.6, Protein 3.8

ROSEMARY POTATOES



Rosemary Potatoes image

Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

Coarse salt and ground pepper
2 1/2 pounds red new potatoes
1 teaspoon dried rosemary
1 tablespoon olive oil

Steps:

  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.
  • With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.
  • Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

Nutrition Facts : Calories 166 g, Fat 4 g, Fiber 3 g, Protein 5 g

Tips:

  • Choose the right potatoes: For this recipe, it's best to use a firm, waxy potato variety like Yukon Gold or Red Bliss. These potatoes will hold their shape better during roasting.
  • Cut the potatoes into even-sized pieces: This will ensure that they cook evenly.
  • Toss the potatoes with olive oil, salt, and pepper: This will help them to brown and crisp in the oven.
  • Add the rosemary sprigs: Rosemary is a fragrant herb that will add a delicious flavor to the potatoes.
  • Roast the potatoes in a hot oven: This will help them to get crispy on the outside and tender on the inside.
  • Serve the potatoes immediately: Roasted potatoes are best served hot and fresh out of the oven.

Conclusion:

Roasted potatoes with rosemary are a simple but delicious side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or tender, these potatoes are sure to be a hit.

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