Potato starch is crucial for food processing and other industries. This study looked at how potato starch develops in different types of potatoes. High-starch potatoes have more enzymes for starch production and smaller starch granules. They also have different gelatinization properties compared to medium and low-starch potatoes. The study found that enzyme activity is the most important factor affecting starch quality in potatoes. Different potato varieties have unique starch synthesis processes. These findings can help improve starch applications in the food and potato industries.