The emphasis is on health promoted food products nowadays. So, the trend today is to produce specialty bread made with functional ingredients known as health promoted bread. In order to improve the health benefit of the bread, there have done fiber fortified potato bread experiments that were done. This study included 3 different recipes, ingredients, and 3 different analyses, which are volume determination, formal ratio, and baking loss to analyze the physical properties of the developed potato bread prototypes. From the results, 2nd bread making technology has shown the best indicators. Also, in this development of bread, organoleptic evaluation of the experiments clearly shows that the experimental variations of 2nd bread making technology were most compatible. The tasters provided with 3 different bread samples with good acceptance, especially the 2nd bread which was more aromatic and soft taste as well as better in texture.