Abstract The influence of pulsed electric field (PEF) on the drying behavior of potato was investigated, and the optimal parameters were determined. Drying experiments were conducted with different PEF pre-treatments. The effects of process parameters of PEF pre-treatment were examined with respect to drying rate, drying time, productivity per unit area, and energy consumption. Results showed that the three parameters investigated were significant in the following sequence: pulse number, electric field strength, and pulse width. The optimal electric field strength, pulse width, and pulse number were 1,500 V cm−1, 120 μs, and 45 pulses, respectively. Under these optimal conditions, productivity per unit area increased by 32.28%, specific energy consumption decreased by 16.59%, drying time was shortened by 31.47%, and drying rate improved by 14.31% compared with the control group.