A combined thermal analysis (including a dynamic mechanical analysis and a dielectric thermal analysis) was applied to the cortex tissues of long-stored potatoes in the temperature range of 30-90^oC, with the constant air relative humidity of 90%. Two heating rates, i.e. 1^oC min^-1 and 0.5^oC min^-1, were used for temperature scanning. The obtained results were found to differ in the inspected temperature range, indicating either a different mode of drying or differences in the starch gelatinization mechanism, the latter being usually controlled by water availability in contact with starch in both tests. The observed results indicate new possibilities in the cooking strategies that are usually applied to potatoes.