Valerie makes a Spicy Tomato Sauce and a Sherry Saffron Aioli for her take on this Spanish tapas dish!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3JSSQtySubscribe to Food Network http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Patatas BravasRECIPE COURTESY OF VALERIE BERTINELLILevel: IntermediateTotal: 1 hrActive: 40 minYield: 6 servingsIngredientsSherry-Saffron Aioli:2 tablespoons sherry vinegar1/2 teaspoon saffron threads 1 1/2 cups mayonnaise 1 tablespoon roughly chopped shallot (1/2 small shallot) 1 teaspoon anchovy paste 1 clove garlic, smashed Kosher salt Spicy Tomato Sauce:1 tablespoon extra-virgin olive oil1/4 cup finely chopped shallot (1 large shallot) 1 tablespoon minced garlic (2 to 3 cloves) 1 tablespoon tomato paste Kosher salt On 26-ounce box chopped tomatoes 1/2 teaspoon red pepper flakesPotatoes:3 pounds baby red and yellow potatoes1/4 cup extra-virgin olive oil Kosher salt 2 tablespoons chopped fresh parsleySweet Spanish paprika, for garnishDirectionsFor the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #PatatasBravasValerie Bertinelli's Patatas Bravas | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=x8V9YusOPgQ
