To study the characteristics of fresh potatoes, an experimental tunnel dryer is developed in the work room. The test of the potato slice for drying was made in a cubic shape of dimensions 10mm. For the study of samples characteristics, drying observation were made at temperatures of 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, and 75°C, and the test was equipped to various drying models. The preferred models were fitted on basis of model energy efficiency (EF), reduced chi square, and r.m.e.s. to select the best fit for drying potato slices. The modified page model gave higher energy efficiency in a larger range of experimental constants (0.7 to 1.2) with lower r.m.e.s. and a reduced chi square was corelated to the page model. The data observed from the test was fitted to the various drying model. From the result which observed and experimental constants basis, Modified Page model was preferred that gives the maximum energy efficiency value of 0.9829, a reduced value of chi square of 0.0016, and the minimum r.m.e.s. value of 0.0331 at drying air temperatures range of 45°C–70°C.