Smoked Neck Bones with Potatoes Recipe

Smoked neck bones with potatoes is a hearty, flavorful dish that’s perfect for a comforting family dinner. The smoky, rich flavor of the neck bones blends beautifully with tender, seasoned potatoes, creating a meal that’s both satisfying and budget-friendly. This Southern-inspired recipe is a classic for good reason—it’s simple to prepare, packed with bold flavors, and versatile enough to pair with your favorite side dishes.

Follow this step-by-step guide to make this soul-warming dish at home!

Ingredients

For the Smoked Neck Bones:

• 2 lbs smoked pork neck bones
• 6 cups water (or chicken stock for extra flavor)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon crushed red pepper flakes (optional for heat)

For the Potatoes:

• 4 medium potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt (or to taste)
• 1 teaspoon parsley (fresh or dried, for garnish)

Instructions

Step 1: Clean and Prepare the Neck Bones

1. Rinse the smoked neck bones under cold water to remove any debris or excess salt.
2. Pat them dry with a paper towel and set them aside.

Step 2: Start Cooking the Neck Bones

1. In a large pot or Dutch oven, add the neck bones and 6 cups of water (or chicken stock).
2. Bring to a boil over medium-high heat. Skim off any foam or impurities that rise to the top.
3. Once boiling, reduce the heat to low and add the diced onion, minced garlic, smoked paprika, black pepper, salt, and crushed red pepper flakes (if using).
4. Cover the pot with a lid and simmer for 1.5 to 2 hours, or until the neck bones are tender and falling off the bone. Stir occasionally and check the liquid level, adding more water if necessary.

Step 3: Add the Potatoes

1. Once the neck bones are tender, add the peeled and chopped potatoes directly into the pot.
2. Stir gently to combine, ensuring the potatoes are submerged in the flavorful broth.
3. Add garlic powder, onion powder, and additional salt if needed.
4. Cover the pot and simmer for another 20-30 minutes, or until the potatoes are soft and cooked through.

Step 4: Final Touches

1. Once the potatoes are tender and have absorbed some of the smoky broth, stir in 2 tablespoons of butter for richness.
2. Taste and adjust seasoning as needed.
3. Sprinkle parsley over the top for a fresh, herby finish.

Serving and Storage Tips

Serving:

• Serve this dish warm as a main course. It pairs wonderfully with cornbread, collard greens, or steamed white rice to soak up the smoky broth.
• For extra flavor, drizzle a touch of hot sauce over the top or serve with pickled jalapeños on the side.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze this dish (without the potatoes, as they may become grainy) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if necessary.

Helpful Notes

1. Smoked Neck Bones Substitution: If smoked neck bones are unavailable, try substituting with smoked ham hocks or turkey necks for a similar flavor.
2. Potato Variations: Use Yukon Gold potatoes for a buttery texture or red potatoes for a firmer consistency. Avoid russets, as they can break down too much.
3. Broth Boost: For a deeper flavor, substitute half of the water with chicken or beef broth.
4. Optional Vegetables: Add diced carrots or celery for extra texture and nutrients.

Tips from Well-Known Chefs

• Chef Carla Hall: Always simmer smoked meats gently to avoid over-salting the broth. Adjust the seasoning toward the end.
• Chef Marcus Samuelsson: To elevate the dish, add a splash of apple cider vinegar at the end for brightness and balance.
• Chef Edna Lewis: Don’t skimp on the fresh parsley garnish—it adds a pop of flavor and color to an otherwise earthy dish.

Frequently Asked Questions

1. Can I use fresh neck bones instead of smoked?

Yes, but you’ll lose the signature smoky flavor. If using fresh neck bones, consider adding smoked paprika or a splash of liquid smoke to replicate the taste.

2. Do I need to soak the smoked neck bones before cooking?

It’s not necessary, but rinsing them under cold water removes excess salt and debris.

3. Can I make this dish in a slow cooker?

Absolutely! Cook the neck bones on low for 6-8 hours, then add the potatoes for the last 2 hours of cooking.

4. What type of potatoes work best?

Yukon Gold or red potatoes are ideal. Avoid russets as they may fall apart.

5. Can I add other vegetables?

Yes, carrots, celery, and turnips work well in this dish.

6. What if my broth is too salty?

Add more water or unsalted broth to dilute the saltiness.

7. How do I thicken the broth?

Mash a few pieces of cooked potato directly into the broth for a thicker consistency.

8. Can I make this dish spicy?

Add crushed red pepper flakes, cayenne pepper, or a splash of hot sauce for a kick.

9. Is this dish gluten-free?

Yes, as long as all your ingredients (e.g., broth) are certified gluten-free.

10. Can I use this recipe for meal prep?

Yes, it reheats well. Just store it in individual portions for easy meals during the week.