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Hold them in a bowl of cold water and be sure to dry them if you are planning to roast them raw. Personally, I prefer to give them a quick parboil, drain the water (which is nice to save for gravy) and give them a quick couple of shakes so that the surface of the potatoes become fluffy/course (which makes for great crispiness during roasting given the greater surface area of the potato), and then roast.
I keep mine in cold water with a little salt.
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