Potatoes store best in a dark, dry, and well ventilated area. Optimum temperature: 40 degrees - 50 degrees F. Microwave: Scrub potato well under cold running water. Pierce with fork in several places. Place on paper towel. Microwave one medium potato on high 2-1/2 to 5 minutes. (For each additional potato, add 3 minutes cook time. Arrange potatoes at least 1 inch apart.) Turn once halfway through cooking. Cook until potato just begins to feel soft when pressed. Remove from microwave. Wrap in foil. Let stand 5 minutes. Note: Oven temperatures may vary, cooking times are approximate. Boiling: Keep skin on to preserve nutrients. Boil in salted water until tender. Boil about 30 minutes for whole potatoes, less time if potatoes are quartered.