Carrie’s Experimental Kitchen

Ally’s Kitchen Book Review + Rosemary Red Potato & Leek Galette {Giveaway}



Alice Phillips certainly knows her way around the globe and the kitchen in her inspiring new cookbook, Ally’s Kitchen: A Passport to Adventurous Palates. Follow along on my own ‘magic carpet’ ride and taste the adventure as I review her beautiful new cookbook and share her recipe for Rosemary Red Potato & Leek Galette.

Red Potato & Leek Galette #allyskitchen #vegetarian #glutenfree

Let me start off by saying how excited I am for one of my dear foodie friends Alice Phillips (a.k.a. Ally) from Ally’s Kitchen on the release of her first cookbook, Ally’s Kitchen: A Passport for Adventurous Palates. And adventurous it is! She takes us on a culinary journey to lands far and wide to explore fabulous dishes around the world.

Ally's Kitchen: A Passport for Adventurous Palates

Ally’s Kitchen is chock full of heart and soul that starts off with a poignant letter of thanks to those who have helped support her along the way, along with a beautiful forward and introduction.  From there she starts her culinary exploration first with Boholicious sauces and spices; which consist of exotic flavor combinations like Ethiopian Berbere, Harissa, Caribbean Seasoning Mix, Grüne Soße (a German-style green sauce), Tsire, and Dukkah to name a few.

Next, it’s onto Charming European Flavors, The Stunning Mediterranean, Middle Eastern Allure, An African Excursion, Exploring Exotic Asia, Caribbean Island Eats and Side Trip Escapades. Each recipe (a total of 120 of them!) is beautifully laid out with a brief story of her travels to these far away places, a complete list of ingredients, simple to follow instructions, beautiful photography and some tips at the bottom to help create not just the recipe, but a dining experience. In this hardcover bound masterpiece I found so many wonderful recipes I didn’t know which one to make, so I decided on the recipe for Rosemary Red Potato & Leek Galette.

Red Potato & Leek Galette Horizontal

I found this recipe on Page 47 under Charming European Flavors and couldn’t resist. You all know how much I love the flavor of rosemary! Ally’s list of ingredients and instructions were simple to follow. She used a heavy nonstick skillet to make hers, but also suggested in the “Mood Maker” section at the bottom that it could be made in a shallow tart pan so I opted to use that for this recipe. This recipe was delicious and my family devoured them. One note to make is that if you do use a tart pan, make sure you place it on a baking sheet before putting it in the oven as the melted butter will ooze from the pan, dripping in your oven. Yeah. That happened. Thankfully I caught it in time so it didn’t ruin the flavor of the galette, and it pays to have a self cleaning oven. 😉

Red Potato & Leek Galette @carriesexpktchn @allyskitchen #potatoes Click To Tweet

There are SO many recipes I can’t wait to try in Ally’s book like the Rustic Lemon Cheese Cupcakes, Tagine of Beef & Tomatoes, White Tuscan Beans with Eggplant, Italian Cookies, Baked Croatian Cottage Cheese Struklji, Turkish Style Chicken with Potatoes, Shiitake Mushrooms & Mint, Vietnamese Bok Choy Salad with Honey Ginger Sauce and Korean Short Ribs…just to name a few!

Alice Phillips certainly knows her way around the globe and the kitchen in her inspiring new cookbook, Ally's Kitchen: A Passport to Adventurous Palates. Follow along on my own 'magic carpet' ride and taste the adventure as I review her beautiful new cookbook and share her recipe for Rosemary Red Potato & Leek Galette.

5 from 7 votes
Red Potato & Leek Galette Horizontal
Rosemary Red Potato & Leek Galette
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Sides
Author: Carrie's Experimental Kitchen
  • 8 c . Red Potatoes skin on, thinly sliced
  • 2 Leeks washed, thinly sliced
  • 8 tbsp . Butter melted
  • 1/4 c . Fresh Rosemary chopped
  • 1/2 c . Sour Cream
  • 1 tsp . Sea Salt or Kosher
  • 1 tsp .. Ground Pepper
  • Cooking Spray
  1. Preheat oven to 350 degrees. Spray a heavy nonstick skillet or tart pan with cooking spray.
  2. Layer half of the potatoes in the bottom of the pan, overlapping the slices.
  3. Drizzle half of the butter and sprinkle with half of the leeks, rosemary, salt and pepper; then dollop the sour cream on top.
  4. Put the remaining potato slices in an overlapping layer on top like you did before and add the remaining leeks and drizzle with the remaining butter.
  5. Bake 30-45 minutes (depending on the potato thickness), remove from oven and allow to cool for about 5 minutes.
  6. Serve right from the skillet or pan.


Are you ready to go on your adventure? Grab your passports and check out the book trailer; then head over to Amazon or Barnes & Noble to pre-order your copy; which will be released in bookstores May 12th. This cookbook is a must have in your library and would make a wonderful gift.


As a special treat, Ally would like to give one of my readers a copy of her new book to enjoy for themselves. Enter through the Rafflecopter link below. Good Luck!

a Rafflecopter Giveaway


Don’t forget to follow Ally’s Kitchen Blog Tour for weekly reviews!

Ally's Kitchen: A Passport for Adventurous Palates


*Contest valid 5/11/15-5/18/15 for U.S. residents only. One winner will be selected. Read full terms and conditions. 




{Some posts may include links to my affiliate account at where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers purchase the items I recommend. Thank you for supporting my CEK when you shop at Amazon!}



  1. Christie
    May 11, 2015 at 7:31 am - Reply

    What a gorgeous recipe. The cookbook looks amazing. Ally’s food is always so pretty and inventive.

    • ally
      May 11, 2015 at 8:11 am - Reply

      Carrie!! Thank you so much…yes, I’m smiling xo ~ally

      May 11, 2015 at 9:11 am - Reply

      Oh Christie, Ally truly did an amazing job on this book and the recipe is to die for! Thanks for stopping by.

  2. ally
    May 11, 2015 at 8:10 am - Reply

    Carrie! This is a God Wink!! Got up this morning, leafed through my cookbook and said, ‘hummm, it’s Monday, The Voice, so I’ll do this red potato and leek galette w/a grilled meat…” Then I went off to fetching my mandolin, red potatoes, cleaning my leeks, etc.! Pulled it out of the oven, then opened my computer to start the day and saw YOUR post! OMG, great minds, no, it’s a God Wink! Thank you dear friend for a most beautiful and ***yes, I”m blushing*** review…I thank you so very much, Carrie. You’re culinary artistry just blows me away! Love you bunches! xoxo ~ally

      May 11, 2015 at 9:13 am - Reply

      Oh Ally I’m so glad you liked the review/post. You did such an amazing job on this book and this recipe is fantastic! Love you too sweetie and hope I get to see you on your book tour. xoxo

      • ally
        May 11, 2015 at 10:50 am - Reply

        I do, too, Carrie! Wouldn’t that be way toooooooooooo kuel! xox

  3. Kim | a little lunch
    May 12, 2015 at 7:30 am - Reply

    Carrie, I liked how you “told” about the chapters, mood maker tip, etc., in your review — illustrated by that gorgeous galette you made. Goodness, if folks aren’t already excited about Ally’s cookbook, they will be now! Thanks.

      May 12, 2015 at 11:42 am - Reply

      Thanks so much Kim, I’m glad you liked the post. And that galette was AH-MAZ-ING!

      • ally
        May 12, 2015 at 10:12 pm - Reply

        I’m loving all this hopping around, too, like our foodie peep Chrystal is doing! THANK YOU again Carrie…as Kim said, all your comments were spot on in describing the cookbook…xo ~ally

  4. The Duo Dishes
    May 12, 2015 at 5:08 pm - Reply

    Hopping around to a few of the other blogs who made recipes out of Ally’s book. This was a popular one for good reason. Makes me think of Sunday brunch!

      May 12, 2015 at 8:20 pm - Reply

      It does and it was so good! I was going to do that next week after a few more posted. I can’t wait to see what everyone else is whipping up. Thanks for stopping by!

  5. Tonya Kinsler
    May 12, 2015 at 7:48 pm - Reply

    Thanx for the chance to win this amazing cookbook.

  6. Shea @ Dixie Chik Cooks
    May 14, 2015 at 9:38 am - Reply

    Awesome post, Carrie!! Beautiful galette.

  7. Sandy Rees
    May 15, 2015 at 7:34 am - Reply

    What a beautiful recipe. If we really do eat with our eyes first then this recipe and book are both irresistible.

  8. Pauline Gudas
    May 15, 2015 at 7:50 am - Reply

    I would love to go back to Ireland. They know how to cook potatoes. Just printed this recipe off and need to get some leeks. Having grilled steak tonight and this will be perfect. Also making a tomatoe tart

      May 19, 2015 at 10:04 am - Reply

      I haven’t been to Ireland yet, but it’s definitely on my bucket list. I bet this went perfectly with your grilled steak and tomato tart!

  9. Bonny McDevitt
    May 15, 2015 at 11:33 am - Reply

    I would absolutely love to go to Dublin, Ireland!!!!

    • ally
      May 19, 2015 at 9:54 am - Reply

      Bonny…been there, and love it…think emerald green rolling ‘hills’ and wafts of the freshest air you can smell!And, lots of great food! xo ~ally

  10. Annette
    May 18, 2015 at 10:53 pm - Reply

    I’d love to take a magic carpet ride to the Taj Mahal.

    • ally
      May 19, 2015 at 9:52 am - Reply

      Annette! Totally on my list! We had it planned for last OCT but couldn’t make it work…stay tuned, luv! xo ~ally

      May 19, 2015 at 10:05 am - Reply

      Oh yes, another place on my bucket list!

  11. Blog tour: ‘Ally’s Kitchen’
    May 27, 2015 at 1:15 pm - Reply

    […] May 8: An Affair from the Heart May 9: Dixie Chik Cooks May 10: The Foodie Physician May 11: Carrie’s Experimental Kitchen • The Duo Dishes May 12: FlavorNspice • Cooks & […]

  12. plasterer bristol
    July 21, 2015 at 1:43 am - Reply

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    • Carrie's Experimental Kitchen
      July 21, 2015 at 7:15 am - Reply

      You’re welcome, glad you like the recipe. Thanks for stopping by Simon.

      • ally
        July 21, 2015 at 9:10 am - Reply

        Thank you, Simon! Carrie is such an artist…she makes me look really good!

  13. Terry Poage
    June 21, 2016 at 3:02 pm - Reply

    It looks really good, thanks.

  14. Tamara
    July 29, 2018 at 1:57 pm - Reply

    Hi there! Looks delish! I’m thinkin of making this for a dinner party, but I’d like to prep as much ahead of time as I can. Do you think I can assemble and partially bake a day ahead, then finish baking the eve of our party? Thank you!

    • Carrie's Experimental Kitchen
      July 29, 2018 at 3:56 pm - Reply

      I think you could probably make the entire recipe including baking it; then reheat the next day. Though I’d add a bit of water (1-2 tbsp) before reheating the next day so it won’t be dried out.

  15. Tamara
    July 29, 2018 at 5:20 pm - Reply

    Thank you. Will give it a try, then!

  16. ally
    July 29, 2018 at 7:19 pm - Reply

    I agree, Carrie! Can be made ahead, then reheat adding a little more liquid (water, chicken stock/broth)! It’s soooooooooooo yummy Tamara! Thanks, Carrie! You created a masterpiece!! xox

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