The drying kinetic modelling of dried black potato (Plectranthus rotundifolius) was studied by employing electrical cabinet oven. The parameter investigated was moisture content, regarding to the drying temperature (70, 80 and 90 °C) and slice thickness (2, 3 and 4 mm). The lowest sum square error of drying kinetic model (0.0014) was obtained by applying logarithmic model of thin layer drying. This value performed by 4 mm of slice thickness of black potato with 80 °C of drying temperature during 195 min of drying time. This result indicated that the logarithmic model is the most suitable model for interpreting the thin layer drying kinetic of black potato.