Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native starch. The viscosity of all the pastes formed by AH-HMT RS3 were less than 13 mPa·s with breakdown and setback values below 3 mPa·s. All gels made with AH-HMT RS3 were of low strengththeir hardness values were 73.82～85.41 g (starchwater = 1 g1 g) and 78.50~87.84 g (starchwater = 1 g3.5 g). The gelatinization temperatures and their ranges increased significantly, compared with native starch. The gelatinization enthalpy decreased to 39.29%～49.22% (starchwater = 1 g1 g) and 30.75%～42.08%(starchwater = 1 g3.5 g) that of the native starch. These quantitative differences in the effects of AH-HMT RS3 were also related to the type of organic acid used. Considering their high solubility, low viscosity, and low gelatinization enthalpy, AH-HMT RS3 could be suitable for adding to edible oils and fats, butter and other processed foods, and of great significance for controlling the quality of these foods.