The purpose of this study was to evaluate the impact of potato tuber storage time and processing parameters on the quality of minimally processed potatoes (MPP) during 8 days of storage. The study was carried out in two periods during storage of potatoes, the first period of production of MPP was during the first month of potato tuber storage, while the second period was after five months of storage. In both periods MPP is produced in the same way. During the storage of the MPP, quality was monitored on the 2nd, 4th and 8th day. The physical-chemical properties of potatoes (raw and cooked), colour, texture, microbiological safety, weight loss and changes of the composition in the atmosphere within the package were monitored. Aging of potato tubers had the greatest effect on reducing of total dry matter, increasing of total soluble solid and increasing the MPP toughness. Cooking and selected packaging method mostly affected total dry matter and total soluble solid. Vacuum packaging has affected the pH reduction of MPP and proved to be a better choice for preventing weight loss during storage and for preservation of MPP elasticity. The share of gases in the package depends mostly on the packaging method. Treating MPP with solution of sodium ascorbate, causes an increase in L* values, with the increase of C* value of Birgit variety and an increase in the h value of Lady Claire's variety. During the first period of production, the Birgit variety had greater elasticity but with time of 5 months storage of potato tubers, Lady Claire variety became more elastic and harder.