The paper analyzed the effect of potato＇ s quality with different drying methods by mensurating the quality of sensory organs, water retention, fat binding capacity of potato granules. The result shows that the quality of sensory organs of potato granules by the microwave vacuum heating was higher than the microwave heating and the hot blast heating. The water retention, fat binding capacity of potato granules by the microwave vacuum heating was higher than the microwave heating and the hot blast heating, and the microwave heating was slightly higher than the hot blast heating.