This study aimed to investigate the effects of various soft steam treatments, namely, forced convection-boiler, forced convection-fan, and natural convection, on the pretreatment characteristics of potatoes. In this study, potatoes were exposed to various cooking conditions, including steaming method, treatment time (0-60 min), and temperature (60, 70, $80^{circ}C$). Then, changes in temperature, cook value, ascorbic acid content, moisture content, and weight loss in the fresh and steam-treated samples were measured and evaluated. The results clearly showed that natural convective steaming was superior to other treatments in terms of heating characteristics, cook value (FC-b: $46.4{pm}1.7$, FC-f: $21.8{pm}1.1$, NC: $52.1{pm}1.9min$ at $80^{circ}C$), ascorbic acid content (FC-b: $36.5{pm}2.7$, FC-f: $28.5{pm}2.9$, NC: $48.2%{pm}2.5%$ at $80^{circ}C$), moisture retention (FCb: $74.6{pm}0.8$, FC-f: $71.5{pm}0.5$, NC: $77.6%{pm}0.4%$ for 60 min at $80^{circ}C$), and weight loss (FC-b: $13.9{pm}0.8$, FC-f: $15.6{pm}0.6$, NC: $10.6%{pm}0.7%$ for 60 min at $80^{circ}C$) for thermally processed potatoes.