Grilled Seaweed-Wrapped Potatoes (Maine Style) | Arteflame

Introduction

There is nothing quite like the primal aroma of the coastline meeting the warmth of a wood fire. These seaweed-wrapped potatoes capture that magic in a single bite. The fresh seaweed acts as a natural steamer, infusing the humble tubers with a briny, umami depth that salt shakers simply can't mimic, while the grill ensures a fluffy, cloud-like interior. It is the perfect rustic side dish for a summer evening, transporting you straight to a beachside clam bake with its earthy, oceanic scent.

Why You’ll Love This Coastal Classic

I adore this recipe because it transforms a pantry staple into a culinary adventure. It is rugged yet elegant, perfect for impressing guests without requiring hours of prep. The unique steaming method protects the skins from burning on your Arteflame grill, resulting in the perfect texture every time. Plus, the dramatic presentation of charred seaweed is a guaranteed conversation starter at any barbecue.

Kitchen Wisdom

• Soak it well: Ensure your seaweed is thoroughly wet before wrapping. This moisture creates the steam necessary to cook the potato through before the wrapping burns away.
• The skewer test: Seaweed can be tough to gauge visually. Trust the texture; a metal skewer should slide through the center with zero resistance when they are ready.

Swaps & Substitutions

If you can't access fresh foraged seaweed, sheets of rehydrated kombu or dulse from the grocery store work beautifully. For a vegan twist, skip the butter and drizzle the hot potatoes with a high-quality olive oil and fresh lemon juice.

Ingredients

• 4 large Russet or Yukon Gold potatoes, scrubbed clean
• Fresh seaweed (Rockweed, Sugar Kelp, or similar), enough to wrap each potato fully
• 1/2 cup unsalted butter, melted
• 1 tbsp coarse sea salt
• 1 tsp freshly cracked black pepper
• Lemon wedges (optional, for serving)

Instructions

Step 1: Prepare the Seaweed and Potatoes

1. If you are using fresh seaweed harvested from the ocean, rinse it thoroughly in cold water to remove any sand or grit, but do not scrub off the natural sea salt entirely.
2. If using dried seaweed, rehydrate it in a bowl of water until it becomes pliable enough to wrap around the vegetables.
3. Pierce each potato several times with a fork to allow steam to escape during the cooking process.

Step 2: Wrap the Potatoes

1. Take a generous handful of the wet seaweed and wrap it completely around a potato. Ensure there are no gaps so the potato is fully encased in the green fronds.
2. If the seaweed is struggling to stay in place, you can use a small piece of butcher's twine to secure it, though wet seaweed usually clings well to itself.
3. Repeat this process for all remaining potatoes.

Step 3: Grill on the Arteflame

1. Fire up your Arteflame grill. You are looking for a medium-high heat zone on the flat cooktop, or you can place them directly over the grill grate if the fire has died down to hot coals.
2. Place the seaweed-wrapped bundles directly onto the flat top griddle or grill grate.
3. Cook for approximately 45 to 60 minutes. Turn the potatoes occasionally to ensure even heating. The seaweed will dry out, blacken, and smoke—this is good, as it imparts the smoky flavor into the potato.

Step 4: Check and Serve

1. To test for doneness, insert a skewer or fork through the seaweed and into the potato; it should slide in with zero resistance.
2. Remove from the heat and let them cool for a few minutes.
3. Slice open the wrapping (you can eat the crispy seaweed or discard it depending on preference), split the potato, and drench with melted butter, sea salt, and pepper.

Tips

Cooking with seaweed is a unique experience that requires a bit of intuition. The moisture content in the seaweed acts as a buffer, steaming the potato while the outer layer chars. Ensure your seaweed is wet when you start; if it is too dry, it will burn away before the potato is cooked through. If you are foraging for your own seaweed, ensure you are collecting from clean waters and following local harvesting regulations. Rockweed (the kind with the little air bladders) is excellent for this as the bladders pop and release steam. For the Arteflame user, utilizing the outer rim of the cooktop is ideal for a slow, steady roast, preventing the seaweed from turning to ash too quickly. Don't be afraid of the smell of burning ocean; that aroma is the secret ingredient that permeates the potato skin.

Variations

While the classic Maine approach relies on the purity of salt and butter, there are several ways to elevate this dish to match different palates. You can introduce aromatics inside the seaweed wrap to infuse even more flavor or change the fat used for finishing. Experimenting with different types of edible seaweed, such as dulse or kombu, can also alter the depth of the umami flavor profile. Here are a few variations to try on your next cookout:

• Garlic & Herb: Tuck cloves of smashed garlic and sprigs of fresh rosemary between the potato and the seaweed before wrapping.
• Spicy Cajun: Rub the potato skins with Cajun seasoning and olive oil before wrapping them in the seaweed.
• Dairy-Free Richness: Substitute butter with high-quality olive oil or avocado oil and a squeeze of charred lemon juice.
• Cheesy & Briny: Top the cooked, opened potato with grated aged cheddar or parmesan which pairs surprisingly well with the salty seaweed notes.
• Sweet Potato Twist: Use sweet potatoes instead of Russets for a savory-sweet contrast against the ocean brine.

Best pairings

These seaweed-wrapped potatoes are bold in flavor, so they need to be paired with main courses that can stand up to the brine or complement the rustic nature of the dish. Naturally, seafood is the most obvious choice, creating a cohesive "fruits of the sea" theme. However, the earthy, smoky notes of the potato also work wonders with red meats cooked over an open fire. When selecting a drink, look for high-acidity beverages that cut through the starch and butter. Here are the best pairings for this dish:

• Whole Grilled Lobster: The quintessential Maine pairing; brush the lobster with the same butter used for the potatoes.
• Ribeye Steak: The umami from the seaweed mimics the effect of a dry-aged steak, making this a perfect surf-and-turf side.
• Grilled Corn on the Cob: Sweet corn balances the salty, savory profile of the seaweed.
• Crisp White Wine: A Sauvignon Blanc or Albariño pairs perfectly with the saline elements of the dish.

Conclusion

Recreating this Maine tradition on your Arteflame grill is more than just cooking a side dish; it is about embracing an ancient, elemental way of preparing food. The seaweed-wrapped potato is a testament to how simple ingredients, when treated with respect and fire, can produce complex and deeply satisfying flavors. The crispy, salty skin and the fluffy, steam-cooked interior offer a textural contrast that oven-roasting simply cannot achieve. Whether you are hosting a seafood boil or just want to add a coastal flair to your weekend steak night, this recipe delivers a taste of the wild Atlantic in every bite. Gather your ingredients, light your fire, and enjoy the authentic taste of the coast.