Potato is a high-energy, hunger-relieving crop. Potato is the third top significant eaten crop in the world followed by rice and wheat. India produces about 8% of the world’s potatoes. Potato is a nutrient-rich crop that contains glucose, excellent protein content, dietary fibre, necessary components, and micronutrients. It can be eaten after being boiled, fried, microwaved, or baked. After harvesting, potatoes may suffer from physiological, pathological, and pest losses. Several techniques have been devised to reduce these losses, including low-temperature and elevated temperature of 10–12 °C potato storage with sprout suppressants. Value addition is a potato processing technology used to develop new potato products. Potato can be used to make a variety of value-added products such as chips, French fries, potato flour, potato flakes, potato starch, potato bioethanol, and probiotics. Raw material availability and a year-round supply of processing-grade potatoes are major concerns for the food processing sector. As a result, storing potatoes at optimal temperatures and keeping processing of quality tubers are critical in order to achieve high-quality processed goods from preserved potatoes.