My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor.  However, when cooking curries on my own, I find that my potatoes retain their natural taste, and the spices do not override the natural flavor. Are there methods that can be used to make sure that the flavor is imparted properly throughout the whole potato?  Also, I find it very hard to get a consistent, pleasant texture; some portions of the potato are too soft, and others too hard.  What is the best way to prepare the potatoes, so that they both have enough flavor, and also the right texture?  
It is not inherently either, but most often it performs similarly to moist heat.  Microwaves work by directly exciting polar molecules within the food, usually water or fats.  If the food contains significant quantities of water (like most fruits, vegetables, meats and so on) then microwaving usually acts very much akin to steaming, which is a moist heat method.  In some fringe cases, most particularly bacon, where there is a significant amount of fat that can be directly excited to temperatures higher than water can obtain without evaporating, you can essentially fry by microwave... and of course, frying is a dry heat method. 