The quality improvement of non-fried extruded instant noodles with high content of potato (40% of whole powder content) was researched by response surface test. The main influencing factors on the quality were determined by regression analysis. The response surface graph was drawn based on gelatinization degree and sensory score. The results showed that when wheat protein was 1.53%, artemisia sphaerocephala krasch 0.01%, vegetable oil 2%, and β-cyclodextrin 0.06%, the high-content potato non-fried extruded instant noodles had a gelatinization degree of 92.1% and a sensory score of 90.89. The sample texture characteristics (TPA) indicators were consistent with the commercially available control samples, furthermore the sensory and nutritional indicators were superior to the commercially available controls.