Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively, are two forms of starch present in the granule. In this study, we examined the effect of a new cooking method, microwave steaming, on soluble starch and resistant starch in order to determine and determined that this method may be used as a more efficient means to cook tuber material for starch analysis. Using the steaming method, we found clones present in the North Dakota State University potato breeding program with unique levels of soluble or resistant starch. Clones with high or low levels of soluble or resistant starch displayed diverse granule sizes, pasting characteristics, gelatinization temperatures, and amylose and amylopectin molecular weight and abundance. Greenhouse-grown tubers were found to contain more soluble and resistant starch content than fieldgrown tubers, implying that greenhouse-grown tubers cannot be used to screen genotypes for starch content.