Purpose: The effects of heat-moisture treatment on the functional properties of potato starch were investigated. Methods: The apparent amylose content, morphology, crystallinity, gelatinization properties and in vitro starch digestibility were measured using a rapid visco-analyzer and differential scanning calorimetry. Result: The apparent amylose content decreased after the HMT. HMT did not change the size and shape of the potato starch granules, while cracks and dents were found on the surface. The X-ray diffraction pattern showed a shift in the peaks from B- to A-type or C-type by HMT. The treated starches had a higher pasting temperature and lower viscosity. HMT increased the gelatinization temperature and reduced the gelatinization enthalpy. The starch digestibility was measured using the Englyst HN method, and the RDS and SDS contents were higher than that of native starch. Conclusion: The functional characteristics of potato starch were significantly affected by the HMT.