Smoked Neck Bones with Potatoes
Introduction
If you grew up in the South or around good old-fashioned comfort food, then you know that smoked neck bones with potatoes is a dish that speaks straight to the soul. This hearty oven-baked version combines tender, smoky neck bones with soft, savory potatoes, slow-roasted in a flavorful broth with onion, garlic, and herbs. It’s simple, rustic, and completely satisfying, making it perfect for Sunday dinner, chilly nights, or when you’re just craving something real.
Why I Love This Recipe
This recipe brings back warm memories of slow-cooked meals that filled the whole house with savory aromas. Smoked neck bones—whether pork or beef—infuse the entire dish with deep, smoky flavor, while the potatoes soak up all the juicy broth and spices. It’s budget-friendly, one-pot, and hands-off once it’s in the oven. Pair it with cornbread or a green vegetable and you’ve got a soul-satisfying meal without a lot of fuss.
Ingredients
- 2 lbs smoked neck bones (pork or beef)
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken or beef broth
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Swaps and Notes
- Neck bones: Pork neck bones are traditional, but beef works great too.
- Broth: Use low-sodium chicken or beef broth to control salt levels.
- Potatoes: Yukon Golds or red potatoes can be used for creamier texture.
- Add-ins: Try carrots or celery for extra veggie goodness.
- Spice it up: Add crushed red pepper or a dash of cayenne if you want some heat.
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- In a large, oven-safe pot or Dutch oven, heat olive oil over medium heat.
- Add chopped onions and sauté until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Place the smoked neck bones into the pot and brown on all sides for about 5 minutes, turning occasionally.
- Add cubed potatoes, paprika, thyme, salt, and pepper. Stir everything to coat well with seasoning.
- Pour in the broth, stirring gently to mix.
- Cover with a lid or foil and bake for 45 minutes, or until the potatoes are fork-tender and the meat is fully warmed through.
- Remove from the oven and let rest for 5–10 minutes.
- Garnish with chopped parsley (optional) and serve hot.
Tips for Success
- Brown the neck bones well—they add flavor to the base of the dish.
- Don’t overcook the potatoes before baking—they should hold their shape.
- Use a Dutch oven or a heavy roasting pan to keep moisture in.
- Let the dish rest after baking to allow flavors to settle and sauce to thicken.
Serving Suggestions & Pairings
This dish shines alongside:
- Cornbread or biscuits
- Braised collard greens or green beans
- A splash of hot sauce for extra kick
- Serve next to This Cajun Chicken Sausage Gumbo for a full-on Southern feast
- Add These Easy Turkey Wings to your weekend meal prep for a comfort-packed menu
Storage and Leftover Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or in the oven with a splash of broth.
- Flavor improves overnight, making this a great make-ahead meal.
- Not ideal for freezing—the potatoes may become mushy.
More Recipes You Will Love
Love deep Southern comfort food? Check out these next:
- These Easy Turkey Wings
- This Cajun Chicken Sausage Gumbo
- This Tomato Skillet with Okra and Sausage
- These Sheet Pan Quesadillas
- This Dorito Casserole
Final Thoughts
This Smoked Neck Bones with Potatoes recipe is all about big, bold flavor wrapped in the simplicity of a one-pot meal. It’s cozy, budget-friendly, and so satisfying that everyone at the table will ask for seconds. Whether you grew up on dishes like this or are trying it for the first time, it’s the kind of home-cooked goodness that never goes out of style.
Tried it? Share your version and tag @chefmaniac—we love seeing your soulful creations!
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