The properties of potato starch saturated with Na, K, Ca and H cations were studied in extrudates cooked at 60⁰-65⁰-75⁰C, 90⁰-105⁰-120⁰C and 140⁰-155⁰-170⁰C. The morphological features of the extrudates, their specific gravity and expansion ratio as well as starch properties depended on the temperature of extrusion and type of saturating cations. The higher were the temperatures of extrusion, the higher was the solubility of the extrudates, but lower retrogradation degree and the amount of sediment obtained from centrifuged pastes. The starches saturated with Na, K, Ca and H cations, either non-extruded or extruded at 60⁰-65⁰-75⁰C and 90⁰-105⁰-120⁰C exhibited different solubility and retrogradation degree; the starches extruded at 140⁰-155⁰-170⁰C were totally soluble and their retrogradation degree was similar. Some differences in water absorption capacity of the extruded starches saturated with different cations were observed - the extrudates of Na, K and Ca starches exhibited higher water absorption capacity than non-extruded starches, while the water absorption capacity of extruded hydrogen starch was lower than before extrusion.