Abstract The potato is an important global food crop, and it has the highest global consumption among non‐cereal crops. Frying is the most typical form of preparation; however, it presents some associated health concerns regarding the significant fat intake and the formation of potentially toxic compounds such as acrylamide, furan, among others. The objective of this work was to investigate the use of Refractance Window Drying on the potato pulp obtained from two colored native potato varieties (Papa Roja and Manzana Roja) and the effects of process conditions on the drying rates, as well as the technological properties of the dry powder. The drying process conditions were optimized considering the water temperature (WT) (70–90°C) and drying time (DT) (15–60 min) as independent variables, and some technological properties, as dependent variables. The colored potato powders were evaluated for swelling power, water retention capacity, and oil retention capacity. In addition, antioxidant capacities were evaluated by oxygen radical absorbance capacity (ORAC) methodology. The results showed that the optimal drying conditions were DT = 20.5 min and WT = 94.0°C for var. Manzana Roja and DT = 12.1 min and WT = 94.0°C for var. Papa Roja. Regarding technological properties results showed similar behaviors for both varieties, in the range of 0.35–4.68 g/g and 0.80–1.73 g/g for water retention capacity and oil retention capacity, respectively. Finally, the powders obtained from optimal conditions showed antioxidant capacities in the range of 50.09–54.82 μmol TE/g, comparable values with other food matrices such as peach and grapes. Practical applications This study indicates that Refractance Window Drying is an adequate procedure for the production of native potato powder with desirable technological properties, and therefore, they can be used as a food ingredient in the development of innovative food products with functional properties.