Sous vide processing of potatoes followed by retrogradation was investigated with an intention to create processed potatoes with resistance to starch digestive enzyme during oral-gastro-small intestinal digestion in vitro. Potato cv. Agria (A) and cv. Nadine (N) were sous vide processed at two temperatures (55°C or 65°C). Resulting starch granules of A55 and N55 were intact with limited swelling relative to their raw counterparts. Gelatinisation onset (T_o) and peak (T_p) temperatures of both A55 and N55 were higher than for A_raw and N_raw, displaying enhanced crystalline perfection. Raw cv. Agria with higher relative crystallinity, 27% increasing to 32% showed less change than cv. Nadine did (from raw, 23% to N55, 33%) after sous vide cooking. The increase in relaxation time T₂₁ of A55 and N55 over that for A_raw and N_raw indicated that the water pool associated with amorphous starch and crystalline regions became mobile. Thermal characteristics of A65 couldn’t be discerned, whereas the T_o and T_o of N65 were higher than for N_raw or N55. Sous vide (at 65°C) cooked-chill cv. Agria had significantly lower estimated glycaemic index (58) than traditionally cooked-chill tuber (73) but increased (77) upon reheating.