Present researcher was designed to evaluate the nutritional and antioxidant activity of the some prominent potato cultivars. The mean indicated that potato contained appreciable amount of moisture (77.5 to 82.37%), ash (1.46 to 1.66%), crude protein (2.037 to 3.062%), crude fat (1.16 to 1.89%) and crude fiber (2.12 to 2.66%). However, specific gravity were in the ranged of 1.05 to 1.22. The antioxidant assays indicated that the highest total phenolic content, DPPH inhibition, FARP and ABTS values were observed in FD 8-3, followed by Cardinal whereas the lowest activity was noticed in FD 19-2. Conclusively, the consumption of the potato will provide nutritional worth along with antioxidant potential that might be helpful for proper functioning of the physiological systems of body.