The objective of this research was to determine the shape and size of the granules, apparent amylose content, swelling power, solubility, clarity of the paste, gel strength, stability in refrigeration and freezing, temperature and enthalpy of gelatinization of native potato, variety “Manzana”. The size of the granules was found in the range of 4.03±1.59 a 73.61±17.97 μm and showed the circular shapes for small sizes and elliptical for large sizes. Showed low swelling power and solubility values, those were increased with the increase of temperature; high transparency (44.07±1.99%), low firmness (13.28±0.19 g), low stability in freezing (57.24±0.93% a 42.61±2.09%) and low temperatures of gelatinization (T0: 59.93±0.20 °C; Tp: 62.95±0.12 °C; Tf: 67.84±0.15 °C) and ΔH: 13.76±0.15 J/g. By the properties evaluated may be considered to be used in products that do not require...