Abstract: In order to develop the ‘Black Beauty’ potato specialty food,the nutritional quality of the ‘Black Beauty’ and the ‘Longshu 7’ potato granules were compared and analyzed,such as protein,starch,vitamin C,ash,anthocyanin content and amino acid composition,color,iodoblue value,water-holding capacity,oil-holding capacity,freeze-thaw stability,solubility,dilation,sedimentation coefficient,minimum gel concentration and other physical and chemical and processing characteristics. The results showed that nutritional quality indicators such as the total protein content(10.23%),vitamin C content(7.95 mg/100 g),and the ratio of essential amino acids to total amino acids(47.20%)of the potato granules of ‘Black Beauty’,the processing characteristics such as water holding rate(5.65 g/g),oil holding rate(3.023 g/g),expansion degree(14.48%)and sedimentation index(38.83 mL)were all significantly higher than those of the ‘Longshu 7’ potato granules(P<0.05). The ‘Black Beauty’ potato granules were also rich in anthocyanin,with a content of 342.06 mg/100 g,a anthocyanin retention rate of 83.72%,and the color of the potato granules was very similar to that of the raw material,and anthocyanin remained well. This research reveals that the ‘Black Beauty’ potato granules have higher nutritional value and better food processing performance than ordinary potato granules,and have broad prospects for development and utilization.