My neighbor brought this to a potluck once and everyone asked for the recipe. It is unbelievably fork tender and uses just 4 simple ingredients.

This oven baked 4-ingredient salt pork and potato bake is one of those cozy, old-school Midwest dishes that shows up at a potluck once and then never stops getting requested. My neighbor brought a pan of this over to a backyard get-together, and people were literally scraping the corners of the dish. It’s unbelievably fork tender, salty and savory from the pork, and the potatoes turn creamy and soft underneath with golden, crispy bits on top. With just four basic ingredients and a hands-off bake in the oven, it’s perfect for busy weeknights or when you need a comforting side (or simple main) that tastes like you fussed over it all afternoon.

Serve this salt pork and potato bake straight from the oven while the top is still crisp and bubbling. It’s hearty enough to be a main dish with a simple green salad or steamed green beans on the side. For a bigger spread, pair it with roasted carrots, coleslaw, or a pan of buttered peas. It also goes really well with roasted chicken, grilled sausages, or a simple baked ham. Leftovers reheat nicely in the oven or air fryer, so it’s a great make-ahead option for meal prep lunches with a side of veggies or a crisp cucumber salad to balance the richness.

Servings: 6

2 pounds russet or Yukon gold potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (or similar size) baking dish with a little piece of the salt pork or a dab of neutral oil to prevent sticking.

Rinse the salt pork briefly under cool water to remove any excess surface salt, then pat it very dry with paper towels. Trim off and discard any tough rind if present. Cut the salt pork into small 1/2-inch pieces so they crisp up nicely and render their fat evenly.

Peel the potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. The thinner they are, the more fork tender and creamy they’ll become. If you’re slicing ahead of time, keep them in a bowl of cold water to prevent browning, then drain and pat dry before layering.

Layer half of the sliced potatoes in the prepared baking dish, spreading them out in an even layer. Sprinkle half of the black pepper evenly over this layer. Scatter half of the salt pork pieces over the potatoes, making sure to distribute them so every bite gets some flavor.

Repeat with the remaining potatoes, spreading them in an even layer over the first. Sprinkle with the remaining black pepper, then top evenly with the rest of the salt pork pieces. Try to keep most of the pork on or near the surface so it can brown and crisp while baking.

Slowly pour the chicken broth around the edges and over the top of the potatoes, tilting the dish slightly so the liquid distributes evenly. The broth should come just about halfway up the potatoes, not completely covering them. This lets the bottom layers get tender and creamy while the top gets golden and crisp.

Cover the baking dish tightly with aluminum foil. Bake, covered, in the preheated oven for 45 minutes. This first covered bake helps the potatoes steam and turn soft and fork tender while the salt pork starts to render its fat into the dish.

After 45 minutes, carefully remove the foil (watch for steam). Give the potatoes a gentle press with the back of a spoon; they should be starting to soften. Return the dish to the oven, uncovered, and continue baking for another 35–45 minutes, or until the potatoes are very tender when pierced with a fork, most of the liquid is absorbed, and the salt pork pieces are browned and crispy on top.

If you want extra browning on top, move the dish to the upper third of the oven for the last 10 minutes, or briefly broil on high for 2–3 minutes, watching closely so the pork crisps without burning.

Let the salt pork and potato bake rest for 10–15 minutes before serving. This short rest helps the layers set up slightly so they scoop out in tender, cohesive portions, and it keeps the juices from running all over the plate. Serve warm, spooning some of the rendered juices and crispy pork bits over each portion.

Because this recipe only uses four simple ingredients, small tweaks make a big difference. If your salt pork is extremely salty, soak the pieces in cold water for 15–20 minutes, then drain and pat dry before using, and consider using unsalted or very low-sodium chicken broth. For a slightly lighter version, you can swap half of the salt pork for thick-cut bacon, which will still give you crisp edges and smoky flavor. If you prefer a creamier texture, replace 1/2 cup of the chicken broth with whole milk or half-and-half (this technically adds another ingredient, but it’s a nice upgrade for special occasions). For extra flavor without changing the core four-ingredient base, you can add optional touches like a sprinkle of minced fresh parsley on top after baking or a small handful of thinly sliced onions layered with the potatoes. To meal prep, assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours; add an extra 10–15 minutes to the covered bake time if starting from cold. Leftovers keep well in the fridge for up to 3 days and reheat best in a 350°F oven or air fryer until warmed through and the top re-crisps.