The objective of this study was to determine the physicochemical and thermal properties of starch extracted from Santa Rosa native potato of the Chugay district of the province of Sánchez Carrión. Moisture and ash were determined according to AOAC, the percentage of transmittance and amylose content by spectrophotometry, shape and size of the granules by microscopy, besides swelling power, solubility, stability in refrigeration and freezing, gel firmness, and their thermal properties of temperature And enthalpy of gelatinization using differential scanning calorimetry. Values of 11.01 ± 0.01%, 0.26 ± 0.03%, 21.31 ± 1.98% and 78.69% were found for moisture, ash, amylose and amylopectin contents, respectively. The shape of the starch granules was ovoid and their average size was 57.1610 ± 3.8973 μm and 3.6168 ± 1.092 μm, for the large and small granules, respectively. It presented...