Abstract: This study aimed to develop a novel dry method for producing potato starch, which was used to overcome the shortcomings of existing potato starch extraction technologies, such as low starch yield and large amount of wastewater. The specific processing steps of this dry method were as follows: potatoes were washed, peeled, cut into cubes, and then pressed to obtain potato press cake and juice. The press cake was subsequently treated by hammer crushing and sieved to separate potato starch from potato residue. The process research results indicated that the moisture content of press cake was crucial for the dry separation of starch. When the moisture content of press cake was below 38.5%, dry separation of starch was achieved. Among the crushing methods, hammer crushing better maintains the intercellular connections between cell walls, thereby facilitating starch sieving, and its performance is significantly superior to that of blade crushing. Under optimal conditions, the dry method achieved a starch yield of 17.8%, with a moisture content of 13.6%, a starch content of 88.7% (dry basis), a protein content of 1.94%, and an ash content of 0.6%. When the pressing pressure was insufficient (20 MPa), drying treatment was used to reduce the moisture content of the press cake, but the starch content and whiteness of the resulting starch product decreased significantly. It was also compared with commercial potato starch products. The starch content (wet basis) was between those of the two commercial products, but the starch content (dry basis) of 88.7% was lower than those of the commercial products (92.0% and 92.4%), and the whiteness was slightly lower as well. To further clarify the characteristics of starch prepared by dry method, it was compared with starch obtained by the water extraction method in terms of starch yield, crystalline structure, gelatinization properties, and damage rate. The results indicated that the starch yield of the dry method was significantly higher than that of the water extraction method (12.8%). Crystalline structure analysis showed that the crystal type of potato starch prepared by dry method remained unchanged and was still B-type. In terms of gelatinization characteristics, the peak viscosity, trough viscosity, and breakdown of potato starch prepared by dry method decreased significantly, whereas the final viscosity and setback increased, suggesting that it is no longer suitable for conventional applications. However, the damaged starch content of starch prepared by the dry method increased significantly, mainly manifested as cracks on the surface of starch granules, accounting for approximately 70% of the total starch. These cracks made the starch more susceptible to hydrolysis by α-amylase. Under optimal conditions (enzymatic hydrolysis for 12 h), the prepared porous starch showed good adsorption properties, with a water absorption capacity of 156.6% and an oil absorption capacity of 101.9%. The results of scanning electron microscopy further confirmed that there were cracks on the surface of starch granules prepared by the dry method, and obvious pores appeared after 12 h of enzymatic hydrolysis. These findings provide a reference for the development of novel potato starch processing methods and high-value utilization.