The development and evaluation of starch extracted from potatoes (Solanum tuberosum) have gained significant attention due to starch’s versatile applications in food, pharmaceutical, and industrial sectors. The present study focuses on the development and comprehensive evaluation of starch extracted from potato (Solanum tuberosum L.), a widely available and economically significant tuber crop. The extraction process employed physical separation techniques involving washing, peeling, grating, and sedimentation to isolate native starch. The yield of starch was quantitatively analyzed, and its physicochemical and functional properties were evaluated to determine its suitability for various industrial applications. Characterization included moisture content, ash content, pH, gelatinization temperature, water and oil absorption capacities, and swelling power. The starch granules were further analyzed using scanning electron microscopy (SEM) for morphological assessment, while Fourier-transform infrared spectroscopy (FTIR) was used to identify functional groups and chemical integrity. Comparative analysis with commercially available starches was conducted to benchmark quality parameters. Results indicated that potato starch exhibits high purity, significant swelling capacity, and a low gelatinization temperature, making it suitable for food, pharmaceutical, and biodegradable plastic applications. The study also highlighted the environmental and economic benefits of utilizing potato waste or low-grade potatoes for starch production, aligning with sustainable resource utilization and circular economy principles. This work contributes to the growing interest in natural starch sources and supports the development of value-added products from agricultural by-products.