Numerous methods have been used to modify the structure of starches to improve their properties. The ozone can be an alternative to chemical modifications, which generates high financial and environmental costs, since this gas has a high oxidizing power and decomposes into oxygen without leaving residues. The aim of this work was to describe the structural changes and to evaluate the different properties of the potato starch obtained by ozone-oxidation. Potato starch in aqueous suspension (10%, w/w) was ozone-oxidized up to 60 min using a gas flow of 0.5 L/min with ozone concentration of 47 mgO3/L. The samples were evaluated trough carbonyl and carboxyl groups content, gel permeation chromatography (GPC), relative crystallinity (RC), water absorption and solubility index (WAI and WSI), pasting properties and gel texture. The pasting properties were obtained considering different maximum process temperatures, ranging from 55°C to 95°C. The results showed an increase in the carbonyl and carboxyl groups with increasing processing time, indicating high molecular oxidation. The GPC indicated lower molecular size of both amylose and amylopectin, demonstrating their hydrolysis. The RC proved that the crystalline region of the granules was not affected by oxidation. Regarding the pasting properties, with a temperature up to 60°C, none of the samples presented any apparent viscosity variation, indicating that the water absorption was not sufficient to cause granular swelling. At 65°C the samples began to present an increase on the apparent viscosity, and from 70°C, the samples were almost completely gelatinized. The WSI and WAI results indicates that, with increasing ozonation time, the soluble fraction of the starch increased, but its absorption capacity decreased. In the gel texture analysis only the 0, 15 and 30-minute oxidized samples heated above 65°C showed some measurable gel-strength. The results highlight the possibility of using ozone to desirably modify the potato starch.