Abstract: To improve the comprehensive utilization value of potato granules,wheat flour and potato granules were used as main raw materials. The single factor and Box-Behnken experimental design,response surface analysis(RSA)and principal component analysis(PCA)were used to optimize the formula of potato biscuits in this paper. The results showed that the best comprehensive score for the process parameters were as follows:Quality ratio of low-gluten flour to potato whole flour was 7:3,butter 45%,white granulated sugar 25%. The actual measured value was 0.7773,which was consistent with the model predicted value was 0.7818. In conclusion,the application of principal component analysis combined with response surface mothod was effective in the optimization of potato biscuits.