To identify suitable potato varieties for two fresh-cut potato products, the study investigated six potato varieties: Holland 15, Xisen 6, Cooperation 88, Experimental No. 1, Youjin 885, and V7, which were processed into shredded potato strips and fresh-cut potato slices. The juice yield rate, dry matter content, total phenolic content, polyphenol oxidase (PPO) activity, sensory quality, color, and browning index, were determined, and sensory evaluation was conducted. The results indicated that the juice yield rate of V7 (10.21 mg•cm-2), Youjin 885 (10.29 mg•cm-2), and Cooperation 88 (10.34 mg•cm-2) was significantly lower than that of the other three varieties (12.35~14.66 mg•cm-2; P<0.05). The dry matter, starch, and total phenolic content of V7 (17.77%, 13.34%, 43.57 mg/100 g), Youjin 885 (18.24%, 13.78%, 50.88 mg/100 g), and Experimental No.1 (17.33%, 12.98%, 50.69 mg/100 g) were significantly lower than the respective values of the other three varieties (P<0.05). The PPO activity of V7 (27.89 U•g-1) and Holland 15 (27.81 U•g-1) was significantly lower than that of the other four varieties (31.09~37.94 U•g-1) (P<0.05). At 2.0~4.0 ℃, the color degradation and browning index of fresh-cut V7 and Youjin 885 slices were significantly lower than those of the other four varieties (P<0.05). The fresh life of shredded potato strips processed from the six varieties was 1, 2, 2, 6, 18, 24 days, respectively, whereas the shelf life of fresh-cut potato slices was 2, 1, 1, 5, 21, 29 days, respectively. Thus, V7, Youjin 885, and Experimental No. 1 were suitable for shredded potato strip processing, whereas V7 and Youjin 885 were suitable for fresh-cut potato slice processing. The results will help in the selection of specialized varieties for fresh-cut potato processing and offer valuable insights for producers to address quality deterioration during processing and marketing through strategic raw material selection.