In order to discuss the processing suitability of fresh-wet noodles of different potato varieties, the effects of the whole-flour raw materials of 13 main potato cultivars on the quality of fresh-wet noodle products were analyzed from the aspects such as rheological property, cooking quality, and texture property, etc. The results showed that among 13 potato varieties, Burbank whole flour had higher swelling degree, shear resistance, heat stability, hardness, jelly strength, peak time and gelatinization temperature during the gelatinizing process. The dough also had the strongest strength, and the cooking quality, texture property of fresh-wet noodle products were better than other varieties. Therefore, it was indicated that Burbank was suitable for fresh-wet potato noodles processing among the 13 main cultivars. The correlation analysis showed that the peak viscosity of potato whole flour was significantly related to the quality of fresh-wet noodles. It could be used as an important index of screening potato varieties for processing fresh-wet noodles. This study could provide a theoretical basis for the quality evaluation of fresh-wet noodles and the selection of special potato varieties for processing fresh-wet noodles.