Abstract: Potato flour is grinded the dehydrated potato slices into flakes or granules, which is made of peeled, sliced, blanched, color protected and dried fresh potatoes.Potato flour contains most of the nutrients in potatoes except those in the potato skin, so the potato flour is rich of nutrition and has better storage stability. Therefore, potato flour, the raw materials of potato staple food, plays an important role in improving and enriching the dietary structure of residents in China. In recent years, more researches on potato flour concentrating on the development of staple food or other related products, which have been added to the potato flour. The quality of potato flour is not only affected by the varieties but also by the processing of potato flour. This paper will summarize the effects of pretreatment and drying on potato flour quality in two aspects, in order to provide some theoretical references for researchers in this field.