Drying rates and quality parameters of potato were evaluated as affected by high pressure processing and hot-water blanching. Potato (Solanum tuberosume L.) were used as 1.5 cm cubes. Pressure of 400 MPa was used with holding time of 15 minutes and 1% citric acid solution as immersion medium. Hot-water blanching was conducted in a boiling water for 3 minutes. Drying kinetics and quality parameters (i.e. rehydrability, texture, colour and apparent density) were assessed for the high pressure (HP) and thermally treated (TH) samples and for dehydrated samples. Drying rates were found to be higher (p<0.05) in the initial period of drying for the pressure treated samples. At later stages of drying, it was close to that of thermally blanched samples. Modeling of the drying data was carried out using three models. Page model was found to better fit drying data of the thermally treated samples, and Two-term model better described the drying behavior of high pressure treated samples. High pressure treated samples had a similar rehydrability as of thermally treated samples. It was found that pressure treated samples had a hardness value close to that of fresh samples, whereas thermal treatment resulted in a soft texture. After rehydration, samples of both treatments returned their texture before drying. The total colour difference (AE) for the thermally blanched samples was higher (p<0.05) than for pressure treated samples before drying and after drying. High pressure treated and dried potato cubes had a color close to that of fresh potato cubes. High-pressure treated and air-dried samples were found to have higher (p<0.05) apparent density than thermally treated samples.