Abstract: The rapid development of Chinese potato processing industry can be attributed to the implementation of the potato staple food industrialization strategy. Potato protein, known for its high nutritional value and functionality, exhibits exceptional solubility and contains a significant amount of tyrosines that are scarce in other plant proteins. Consequently, potato protein holds immense potential for various market applications. This paper provides a comprehensive review of the composition, functional properties, modification methods, and modification applications of potato protein. Potato protein exhibits good solubility, foaming and emulsifying properties, gelation, and antioxidant activity. Currently, enzyme treatment and microbial fermentation are the focus of potato protein modification research. Additionally, this article provides an overview of the main issues commonly found in potato protein and proposes future development prospects based on current research progress. In the future, it is necessary to further investigate the relationship between the molecular structure of potato protein and its functional activities. Enhancing the utilization of potato protein and plant proteins, enzymatic methods and microbial fermentation shows promise as a future direction for modification. By harnessing microbial resources, the cost of modification can be effectively reduced.