The invention discloses a method for improving edible qualities of potato rice noodles. The method for improving the edible qualities of the potato rice noodles comprises the following steps: taking the following raw materials in parts by weight: 10-30 parts of fresh potatoes, 90-110 parts of rice, 20-40 parts of water and 0.8-3 parts of additives; mixing the raw materials; carrying out grinding and extruding by utilizing a screw extruder so as to obtain preliminarily processed rice noodles, wherein the extrusion temperature is 100 DEG C, the screw rotation speed is 120rpm, the material-feeding rotation speed is 40rpm and the material-feeding rotation speed is 60rpm and the material-feeding rotation speed is 60rpm; settling the preliminarily processed rice noodles at the temperature of 4 DEG C for 6 hours so as to obtain optimized rice noodles; steaming the optimized rice noodles again for 3 minutes; and then, carrying out drying, so that the potato rice noodles are prepared. The potato rice noodles prepared according to the method provided by the invention are reduced in stickiness when the potato rice noodles are being cooked; moreover, the soup is not liable to become turbid; thus, the edible qualities of the potato rice noodles are improved.