Potato (Solanum tuberosum) is a significant staple food globally, yet its industrial processing generates substantial waste, particularly from peeling. This waste incurs environmental and disposal costs. However, potato peels are recognized for their potential as a rich source of high-value compounds, particularly carbohydrates. Conventional extraction methods for carbohydrates have some drawbacks, leading to the emergence of novel techniques. Pulsed electric field (PEF)-assisted extraction has shown promise in utilizing food waste efficiently. PEF technology can efficiently optimize the extraction of valuable compounds in a shorter time while minimizing solvent and energy consumption. This chapter focuses on optimizing the PEF-assisted extraction of carbohydrates from potato peel to enhance yield and efficiency. The protocol involves systematic experimentation and parameter optimization to intensify extractability, including electric field strength, pulse frequency, extraction time, and solvent composition. Additionally, the chapter discusses the principles and advantages of PEF-assisted extraction over traditional methods. Thus, this chapter provides valuable insights into the optimization of PEF-assisted extraction of carbohydrates from potato peel, offering sustainable solutions for valorizing food waste and contributing to more efficient food processing practices.