The polysaccharide with wide use not only in the food industry but also in the textile and paper industry is starch. It is a polysaccharide that can be isolated from numerous sources, among which it is certainly important to highlight potato, which is characterized by a high proportion of starch in dry matter. The production of starch from potato is complex and as such implies a systematized approach to the production itself. In this graduate thesis, the properties of starch pastes and gels isolated from 8 different varieties of potato grown in Osijek-Baranja County in 2021 were determined. The dry matter content of the starches isolated from potatoes in laboratory conditions was determined, followed by the following analyses: determination of the clarity of starch pastes, determination of paste properties with Brabender's micro visco-amylograph and determination of the texture of starch gels. The results showed that starch from the variety SL 13-25 had the smallest proportion of dry matter, and starch from the Dartiest variety had the largest proportion of dry matter. The maximum value of paste viscosity had the Scala potato variety, while the lowest value had the Stilleto potato variety. Mixing at a high temperature resulted in a decrease in the viscosity of all pastes, with the Saprodi variety showing the most significant decrease. As a result of cooling, the Saprodi variety had the greatest increase in viscosity, which resulted in an increase in retrogradation tendency. The Dartiest variety had the highest paste clarity, hardness and adhesiveness, while the potato starch gel of the Sereno variety had the highest fracturability.