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Effect of three factors (microwave anode current source, microwave process time and potato thickness) on comprehensive quality of potato slices was studied. Quadratic regression orthogonal rotary combination design method and response surface methodology were used to obtain the optimum technological parameters, which were as follows: microwave anode current source of 161.78mA, microwave process time of 10.19s, and potato thickness of 2.88mm. Verification results showed good fitting degree of the regression model. Results showed that with the optimum technological parameters, microwave enzyme inactivation technology could reduce the activity of polyphenol oxidase and maintain good sensory quality of potato slices. 