The starch modification by distinct methods aims to improving their properties and provide better applications. Being widely used in food products, it is important to evaluate starch digestibility – in especial after modification. The objective of this research was to evaluate the in vitro digestibility of potato starches modified by ozonation. Potato starch suspensions (10%) were processed with ozone (0.5 L/min; 47 mg O3/L) up to 60 min, being then dried. After gelatinization, the samples were mixed with phosphate buffer (pH 5.2, 0.2 M) and amylolytic enzymes (α-amylase - 120 U/mL and amyloglucosidase - 80 U/mL), being kept in constant agitation at 37 °C up to 2 h. Aliquots were collected after 20 min (rapidly digestible starch-RDS) and in 2 h (slowly digestible starch-SDS), and the glucose content was measured by the Somogyi-Nelson method. Resistant starch was calculated by difference between the total starch and RDS plus SDS. The ozonation process increased the starch digestibility for all the processing times. RDS increased from 75% (control) to values of 84% (15 min) to 92% (45 min). LRS decreased through treatments (8% - 15min, 6% - 60min), reaching zero for starches processed through 30 and 45 min. The resistant fraction increased significantly from 10% (control) to 16% after 30 min of processing. The ozonation promoted the starch depolymerization at different levels (both amylose and amylopectin) and the results of digestibility reinforce this behavior. The SR increase in the 30 min treatment can be explained by the random rupture in crystalline fractions that have remained inaccessible to the action of the enzymes. The obtained results qualify the oxidation with ozone as an active process of modification of the starch, obtaining not only ingredient with different technological properties, but also enhanced nutritional aspects.